Vegetable Chickpea Traybake

🌱 Ingredients & Notes

Here is everything you need for this recipe:

For the Chickpea Traybake:

• Chickpeas - Aka garbanzo beans! Drained and rinsed from the can, they add protein and heartiness to this roasted vegetable traybake.
• Seasonal vegetables - Sweet potatoes, swede, and parsnips work beautifully in this sheet pan dinner, but feel free to use whatever's in season.
• Red onion - Thinly sliced, it caramelizes while roasting for added sweetness.
• Extra virgin olive oil - Helps vegetables roast to golden perfection and carries the spice flavors.
• Lemon zest - Adds bright, zesty notes that complement the roasted vegetables.
• Spices - I used cumin, paprika, turmeric, cayenne pepper. This warming spice blend gives the traybake depth and complexity.
• Tenderstem broccoli - Added later in the roasting process to maintain its vibrant color and perfect texture.
• Fresh lemon slices - Roasts alongside the vegetables, adding citrus flavor and a beautiful presentation.

For the Cilantro Drizzle:

• Fresh cilantro - The star of this zesty sauce that brightens the entire dish.
• Lemon juice - Provides acidity that balances the richness of the roasted vegetables.
• Olive oil - Creates the base for this flavorful drizzle.
• Roasted garlic - Adds sweet, mellow garlic flavor without the harshness of raw garlic.

For the Cherry Tomato Confit:

• Cherry tomatoes - Slow-roasted until they become incredibly sweet and jammy.
• Garlic - Becomes soft and mellow when slow-roasted with the tomatoes.
• Extra virgin olive oil - Infuses with tomato and garlic flavors during the slow roasting process.
• Fresh thyme - Adds an earthy, aromatic element to the confit.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Baking tray/sheet pan - A large rimmed sheet pan works best to hold all the vegetables and chickpeas without crowding, which helps them roast rather than steam.
• Large mixing bowl
• Cutting board and knife
• Food processor - for blending the cilantro drizzle into a smooth sauce.
• Measuring spoons and cups
• Vegetable peeler
• Citrus zester/grater
• Airtight jar - For storing the tomato confit if making ahead.

🧑‍🍳 Instructions (Step-by-Step)

Optional - Step 1: Prepare the tomato confit

If you're not planning to make the tomato confit, skip ahead to step 2.

Step 2: Prep the vegetables and chickpeas

Preheat oven to 400°F (375°F fan). In a large bowl, combine drained chickpeas, chopped seasonal vegetables, and sliced red onion with olive oil, lemon zest, cumin, paprika, turmeric, and cayenne pepper.

Step 3: Start roasting

Spread the seasoned chickpea and vegetable mixture evenly on a sheet pan. Place lemon slices on top and roast for 25 minutes until vegetables begin to soften and brown.

Step 4: Add the broccoli

Toss the broccolini pieces in the remaining oil from the bowl, then add them to the sheet pan. Continue roasting for 5-10 more minutes until all vegetables are golden and tender.

Step 5: Make the cilantro drizzle

While everything roasts, combine fresh cilantro, lemon juice, olive oil, roasted garlic from the confit, salt, and pepper in a food processor until you have a vibrant green sauce.

Step 6: Serve the traybake

Top the finished chickpea vegetable traybake with several confit tomatoes and drizzle with the zesty cilantro sauce just before serving for maximum flavor.

🍽️ Serving

Serve this chickpea vegetable traybake hot from the oven on a large platter or directly from the sheet pan for a rustic presentation.

❄️ Storage

Store leftover chickpea vegetable traybake in an airtight container in the fridge for up to 3 days.

How to reheat

To reheat, place in a 350°F oven for 10-15 minutes until warmed through, then add fresh cilantro sauce for the best flavor.

💡 Expert Tips & Tricks

Don't overcrowd the pan: Make sure vegetables and chickpeas are spread in a single layer for proper roasting. When crowded, they'll steam instead of roast, preventing that delicious caramelization.

🔜 Related Recipes

If you loved this chickpea vegetable traybake, I've got more plant-based dinner winners for you! My Vegan Butter Chickpea Curry brings protein-packed chickpeas into a creamy, flavorful curry that's perfect for weeknights.

Or try these fiery Buffalo Chickpeas for a spicy kick that transforms this humble legume into a crave-worthy meal.

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Roasted Vegetable & Chickpea Traybake

Romy

This Chickpea Vegetable Traybake combines protein-rich chickpeas with seasonal vegetables roasted to perfection with warming spices and bright lemon. This sheet pan dinner is topped with a zesty cilantro drizzle and sweet cherry tomato confit for layers of flavor in every bite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Mediterranean, Middle Eastern

Servings 4 servings

Equipment

• Baking tray/sheet pan
• large mixing bowl
• Cutting Board and Knife
• food processor
• Measuring spoons and cups
• - **Vegetable Peeler**
• Citrus zester/grater
• Airtight jar

Ingredients

  

For the Chickpea Traybake:

• 1 15-oz can chickpeas (400g / 240g drained weight) drained and rinsed
• 1 lb seasonal vegetables (about 500g) e.g. sweet potatoes, rutabaga, parsnips
• 1 whole red onion thinly sliced
• 2 tablespoons extra virgin olive oil
• Zest of 1 unwaxed lemon
• 1 teaspoon ground cumin
• 1 teaspoon paprika powder
• ½ teaspoon turmeric powder
• ½ teaspoon cayenne pepper optional
• Salt and black pepper to taste
• 1 handful Broccolini / Tenderstem broccoli washed and chopped into bite-size pieces
• freshly sliced lemon for serving

For the Zesty Cilantro Drizzle:

• 1 handful fresh cilantro thick stems removed (UK: coriander)
• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic roasted
• Salt and pepper to taste

For the Cherry Tomato Confit:

• 10.5 oz cherry tomatoes (300g) washed and halved
• 3 cloves garlic
• Extra virgin olive oil
• Fresh thyme optional
• Salt and pepper to taste

Instructions

 

For the Tomato Confit

• Start by preheating your oven to 275°F (135°C). Wash and halve the cherry tomatoes, then toss them in a bowl with olive oil, garlic cloves, fresh thyme sprigs, salt, and pepper.
• Arrange the seasoned tomatoes cut-side up in a baking dish - placing them close together will result in a juicier, more concentrated confit. Add enough olive oil so the tomatoes sit partially submerged.
• Slow-roast in the oven for 1.5-2 hours until they become wonderfully tender and caramelized. Allow to cool before transferring to an airtight jar with the infused oil.

For the Chickpea Traybake

• Preheat your oven to 200°C (180°C fan).
• In a large mixing bowl, combine the drained and rinsed chickpeas with your chopped seasonal vegetables and thinly sliced red onion. Add the olive oil, lemon zest, ground cumin, paprika, turmeric, and cayenne pepper if using. Season with salt and pepper, then toss everything thoroughly to ensure all pieces are evenly coated with the oil and spices.
• Transfer the seasoned chickpea and vegetable mixture to a large baking tray, spreading everything out in a single even layer - this ensures proper roasting rather than steaming. Place the fresh lemon slices on top of the vegetables and chickpeas. Put the tray in the preheated oven and roast for 25 minutes until the vegetables begin to soften and take on some color.
• While the main vegetables are roasting, toss the tenderstem broccoli pieces in the remaining oil and spices left in the mixing bowl.
• After the initial 25 minutes of roasting, remove the tray from the oven and arrange the broccoli on top of the partially roasted vegetables. Return to the oven for another 5-10 minutes until all vegetables are golden and tender and the broccoli is bright green with slightly crispy edges.

Prepare the Cilantro Drizzle

• While everything is roasting, make the fresh cilantro drizzle. In a food processor, combine the fresh cilantro (thick stems removed), lemon juice, olive oil, and roasted garlic cloves from the tomato confit if you saved them. Add salt and pepper to taste, then blend until you have a vibrant green sauce. If it's too thick, add a little more olive oil or a splash of water.

Assemble & Serve

• Once everything is roasted to perfection, remove the tray from the oven. For serving, spoon some of the cherry tomato confit over the top of the roasted vegetables and chickpeas. Drizzle generously with the fresh cilantro sauce.
• Serve immediately while hot, straight from the tray for a rustic presentation or transfer to a serving platter. This sheet pan dinner is perfect on its own or with a side of fluffy quinoa or crusty bread to soak up all the flavorful juices.

Notes

• Leftovers: Store any leftover chickpea vegetable traybake in airtight containers in the refrigerator for up to 4 days. Keep the cilantro drizzle and tomato confit separate for best results.
• Reheating: For the best texture when reheating, place in a 350°F oven for 10-15 minutes rather than microwaving, which can make the vegetables soggy.
• Make ahead: The tomato confit can be prepared up to a week in advance and stored in the refrigerator. The oil will solidify when cold but will return to liquid at room temperature.
• Serving suggestion: This traybake works beautifully alongside couscous, quinoa, or crusty bread to soak up all the flavorful juices.
• Meal prep: Chop all vegetables and prepare the spice mixture in advance to make assembly quick and easy on busy weeknights.
• Vegetable substitutions: This versatile sheet pan dinner works with whatever vegetables are in season - try bell peppers and zucchini in summer or Brussels sprouts and butternut squash in fall.
• Spice level: Adjust the cayenne pepper to suit your heat preference, or omit entirely for a milder version that's kid-friendly.
• Texture tip: For crispier chickpeas, roast them separately for the first 15 minutes before adding to the vegetable mixture.

Keyword chickpea traybake, roasted vegetables, sheet pan, sheet pan dinner, traybake, vegetable traybake

 © 2026 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.