This Chickpea and Broccoli Sheet Pan Dinner is the kind of meal that makes healthy eating both effortless and satisfying.
With its simple preparation and nourishing ingredients, it’s perfect for busy weeknights when you want something wholesome without spending hours in the kitchen.
Easy Chickpea and Broccoli Sheet Pan Dinner
Equipment
- 1 Silicone Baking Mat
- 1 Sheet pan
- 1 large mixing bowl
- 1 sharp chef’s knife
- 1 Cutting Board
Ingredients
For Chickpeas
- 1 can chickpeas drained, rinsed, and patted dry
- 1 teaspoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon cumin
For Vegetables
- ½ red cabbage thinly sliced
- 1 large head broccoli or 2 small, cut into florets
- ½ onion sliced
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ –1 teaspoon sea salt
Instructions
- Prepare the Oven and Baking Sheets: Begin by preheating your oven to 410°F (210°C). This high temperature is key to achieving that irresistible crispness in both the chickpeas and vegetables. While the oven is warming up, line one or two large sheet pans with a silicone baking mat or unbleached parchment paper. Both options will keep your ingredients from sticking and make cleanup quick and easy. If neither is available, lightly coat the pan with cooking spray. Choosing between one or two pans depends on the size of your oven and how much crispiness you want; spreading everything out across two pans encourages better airflow and browning.
- Drain and Dry the Chickpeas Thoroughly: Open your can of chickpeas and pour them into a colander. Rinse well under cold running water to wash away any excess sodium and liquid from the can. Transfer the rinsed chickpeas onto a clean tea towel or paper towel and gently pat them dry. Removing as much moisture as possible is a crucial step—too much water will cause steaming instead of roasting, leaving the chickpeas soft instead of crunchy. Take an extra minute here; the drier they are, the more deliciously crisp they’ll become after roasting.
- Season the Chickpeas Generously: Once dry, place the chickpeas into a medium-sized bowl. Add 1 teaspoon of olive oil, followed by ½ teaspoon of sea salt and ½ teaspoon of cumin. Toss everything together until each chickpea is evenly coated with oil and seasoning. The oil helps the spices stick, while the cumin provides warm, earthy flavor that complements the vegetables beautifully. Spread the seasoned chickpeas onto your prepared baking sheet in a single layer, giving them plenty of space so they roast evenly.
- Prep and Flavor the Vegetables: Now, turn to the vegetables. On a cutting board, slice ½ red cabbage into thin strips, chop the broccoli into bite-sized florets, and slice ½ onion into thin pieces. Place the vegetables in a large mixing bowl or directly on the second baking sheet if you’re using two pans. Drizzle with 2 tablespoons of olive oil and sprinkle over 1 tablespoon of minced garlic and ½ to 1 teaspoon of sea salt, depending on your taste. Toss thoroughly with clean hands or a spatula to make sure every piece of broccoli, cabbage, and onion is lightly coated. Keeping broccoli and cabbage slightly separate is a smart trick—this way, if one cooks faster, you can remove it earlier without affecting the rest.
- Arrange on the Sheet Pans: Spread the vegetables out in an even, single layer. Avoid overcrowding, as packed vegetables will steam instead of caramelize. Ideally, keep the chickpeas on one pan and the vegetables on another, but if your oven is small, you can share one pan—just make sure to leave some space between the two. This separation not only helps with even roasting but also makes it easier to toss them midway without mixing flavors too much.
- Begin the Roasting Process: Slide the sheet pans into the preheated oven. Roast for 15 minutes, then carefully remove them. Using a spatula, toss the vegetables and stir the chickpeas, making sure to turn them so all sides get equal exposure to heat. This tossing step ensures that everything roasts evenly and develops that golden-brown crispness. Return the pans to the oven for an additional 10–20 minutes, depending on your desired level of doneness. Keep a close eye toward the end of the cooking time; chickpeas should be crisp to the bite, while the broccoli and cabbage should look slightly caramelized with tender centers.
- Check for Doneness and Adjust: To test, pick up a chickpea and let it cool slightly before tasting. It should have a crunchy exterior but remain slightly soft inside. The broccoli should be bright green with lightly browned edges, while the cabbage should be tender but not mushy. If you prefer extra crispiness, leave everything in the oven for a few more minutes, watching closely to avoid burning.
- Serve and Enjoy with Toppings: Once done, remove the pans from the oven and let everything cool for a minute or two to lock in crispiness. Transfer the chickpeas and roasted vegetables onto serving plates or bowls. For a complete meal, serve over a bed of cooked quinoa, brown rice, or couscous. To elevate flavors, add toppings such as a creamy hummus, a lemony tahini dressing, or a drizzle of miso-lemon sauce. Fresh herbs like parsley, cilantro, or dill also make a refreshing garnish. This sheet pan dinner is not only satisfying on its own but also versatile enough to customize with different sauces or grains depending on what you have in your kitchen.
Notes
- For crispier chickpeas, make sure they are thoroughly dried before seasoning and roasting.
- Use two sheet pans instead of one to allow proper air circulation and even browning.
- Keep broccoli and cabbage slightly separate while roasting, as they may cook at different rates.
- Fresh garlic adds a punch of flavor, but garlic powder can be used if you want a milder taste.
- Pairing this recipe with grains and a creamy sauce makes it a complete and balanced meal.
- Always keep an eye on the oven during the last 5 minutes to prevent burning.
- Leftovers taste great reheated in the oven or air fryer for a quick next-day meal.
Chickpeas provide a hearty dose of plant-based protein and fiber, which help keep you full while supporting digestive health.
The combination of broccoli, red cabbage, and onion not only adds color and crunch but also supplies antioxidants, vitamins A and C, and plenty of immune-boosting nutrients.
Drizzled with olive oil, the recipe delivers healthy fats while keeping saturated fat low.
At just around 165 calories per serving, it’s light yet filling, making it an excellent choice for those seeking balanced meals.
Whether enjoyed on its own or paired with grains like quinoa or brown rice, this dish proves that simple ingredients roasted together can create a comforting, flavorful, and meal-prep-friendly dinner you’ll want to make on repeat.
Must-Have Tools for Perfect Results
Silicone Baking Mat
Ensures even baking without sticking and eliminates the need for excess oil or sprays. It’s reusable, easy to clean, and a smart investment for healthier, fuss-free roasting.
Unbleached Parchment Paper
A natural nonstick solution that makes cleanup a breeze. Perfect for roasting chickpeas and vegetables evenly while preventing burning.
Large Mixing Bowl
Essential for tossing vegetables with oil, garlic, and spices. A sturdy, roomy bowl makes prep faster and doubles as a versatile tool for mixing salads, batters, or dough.
Sharp Chef’s Knife
Cutting broccoli, cabbage, and onions becomes effortless with a high-quality chef’s knife. Beyond this recipe, it’s an indispensable kitchen tool for precision slicing, dicing, and chopping every day.
Rimmed Sheet Pan
The foundation of this recipe. A durable, heavy-duty pan prevents warping, holds plenty of veggies, and ensures everything roasts evenly for that irresistible crispness.
Chef’s Secrets for Best Results
The secret to making this sheet pan dinner shine lies in proper preparation and spacing.
Always dry chickpeas well before roasting, as excess moisture prevents crisping.
Another trick is to avoid overcrowding; spreading everything in a single layer encourages caramelization instead of steaming.
Using two pans can dramatically improve texture.
Don’t be afraid to taste and adjust seasonings halfway through roasting—sometimes a sprinkle of extra salt or spices after tossing makes flavors pop.
Finally, play with seasonings beyond cumin; smoked paprika, curry powder, or za’atar can transform the dish into something entirely new while keeping the base recipe simple.
Serving Suggestions for Every Occasion
This dish is versatile and pairs beautifully with different bases. For a hearty meal, serve it over cooked quinoa, brown rice, or couscous.
If you want a lighter option, enjoy it over a bed of leafy greens for a warm salad.
Add a drizzle of hummus, tahini dressing, or lemony miso sauce for creaminess and extra flavor depth.
You can also tuck the chickpeas and veggies into pita bread for an easy Mediterranean-style wrap.
For meal-prep lovers, portion into containers with grains and sauce for ready-to-go lunches throughout the week.
Smart Storage and Reheating Tips
To store leftovers, allow everything to cool completely before transferring into airtight containers.
Keep refrigerated for up to 3–4 days. If you plan to enjoy it later in the week, store grains, sauces, and toppings separately to preserve freshness.
For reheating, use an oven or air fryer at 350°F (175°C) for 8–10 minutes to revive the crispy texture of chickpeas and veggies.
Microwaving is convenient but may soften the chickpeas.
If freezing, store only the roasted vegetables and chickpeas without the grains or sauces.
They can last up to 2 months and be reheated directly from frozen in the oven.
Frequently Asked Questions
1. Can I use dried chickpeas instead of canned?
Yes, but they must be fully cooked before roasting. Soak overnight, cook until tender, and then follow the recipe.
2. How do I make the chickpeas extra crispy?
Dry them thoroughly, spread them out in a single layer, and use a hot oven. A second drizzle of olive oil halfway through roasting can help too.
3. Can I substitute other vegetables?
Absolutely! Carrots, bell peppers, Brussels sprouts, or cauliflower work wonderfully. Just keep in mind that roasting times may vary depending on the vegetable’s density.
4. Is this recipe good for meal prep?
Yes. It stores well for several days and reheats beautifully. Portion into containers with a grain and sauce for balanced grab-and-go meals.
5. What sauces pair best with this dish?
Classic hummus, tahini lemon sauce, or yogurt-based dressings are excellent choices. For a kick, try a spicy harissa sauce or chili garlic dip.
