Easy Chickpea and Broccoli Sheet Pan Dinner
A quick and nutritious sheet pan dinner featuring crispy chickpeas, roasted broccoli, red cabbage, and onion tossed with olive oil and garlic. This plant-based recipe is high in fiber, packed with plant protein, and perfect for weeknight dinners or meal prep. Serve it with grains and a creamy sauce for a balanced, flavorful meal.
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.