Easy One-Pan Roasted Vegetable and Chickpea Dinner
A vibrant, nutrient-packed one-pan dinner featuring crispy roasted chickpeas and colorful vegetables, tossed in aromatic herbs and spices for a satisfying, budget-friendly meal. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
Ingredients
- 1 can chickpeas (15 oz) rinsed, drained, and patted dry
- 2 tbsp olive oil divided
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt divided, plus more to taste
- 0.5 tsp black pepper freshly ground
- 1 lb baby potatoes halved
- 1 medium red bell pepper cut into 1-inch chunks
- 1 medium zucchini cut into half-moons
- 1 small red onion cut into wedges
- 0.25 cup fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 10 minutes to re-crisp the chickpeas and vegetables. Make-Ahead: Chop the vegetables and store them in a sealed container in the fridge for up to 2 days before roasting. Substitutions: Swap baby potatoes for sweet potatoes or carrots. Use other vegetables like broccoli, cauliflower, or Brussels sprouts. For extra flavor, add a squeeze of fresh lemon juice and a sprinkle of feta cheese after roasting. Serving Suggestion: This is a complete meal on its own, but it pairs wonderfully with a simple green salad or a dollop of tzatziki or hummus.