Chickpea and Broccoli Sheet Pan Dinner

Chickpeas, broccoli and red cabbages perfectly roasted on a sheet pan

Print Recipe

5 from 3 votes

Let your oven do most of the work with this quick and easy Chickpea and Broccoli Sheet Pan Dinner!

Prep Time15

Cook Time40

Total Time55

Course: Vegan Main Dish Recipes

Cuisine: Mediterranean

Diet: Vegan

Servings: servings

Calories: 165kcal

Author: Faith VanderMolen

Equipment

Ingredients

CHICKPEAS

1 can chickpeas drained, rinsed and patted dry
1 teaspoon olive oil
½ teaspoon sea salt
½ teaspoon cumin

VEGETABLES

½ red cabbage sliced
1 large head broccoli, cut into florets or 2 small
½ onion sliced
2 tablespoons olive oil
1 tablespoon minced garlic
½ - 1 teaspoon sea salt

US Customary - Metric

Instructions

Preheat your oven to 410 °F and line 1-2 baking sheets with silicone baking mats, parchment paper or alternatively, spray them with cooking spray. Whether you use one or two sheet pans depends on the size of your oven and how crispy you want your chickpeas and veggies.
Drain and rinse your chickpeas. Pour them into a clean tea towel and pat them dry. The dryer they are the crispier they will be after baking.
Place the dried chickpeas into a bowl and drizzle with 1 teaspoon of olive oil and ½ teaspoon each of sea salt and cumin. Stir everything together. Pour the chickpeas onto your sheet pan and spread them out into a single layer.
In a large mixing bowl, or directly on your sheet pan, drizzle the broccoli, cabbage and onion with olive oil and sprinkle over the fresh garlic and sea salt. I like to keep the broccoli and cabbage separate incase they cook at different rates. Spread the veggies out into a single layer on the sheet pan with the chickpeas or a second sheet pan.
Roast the chickpea and veggies for 15 minutes. Toss everything separately and return the pans to the oven to bake for another 10-20 minutes or until everything is cooked through and the chickpeas are crispy.
Be sure to watch everything towards the end as the baking times may vary.
Serve the chickpeas and veggies over brown rice, couscous, or quinoa and top with my favorite hummus, lemon miso tahini dressing and fresh herbs!

Notes

This sheet pan dinner only covers veggies and a plant-based protein source, so you'll need to think through what else to serve with the veggies and chickpeas. I like to add a grain and a sauce or hummus.

Nutrition