Sheet Pan Chickpea & Root Vegetable Dinner (Vegan, Gluten Free)

This healthy vegan sheet pan dinner is loaded with high-protein chickpeas, hearty root vegetables, and a bright and fresh lemon caper sauce. It cooks in about 45 minutes, and all on one pan, which makes cooking and cleaning up so simple. Perfect for a quick weeknight dump dinner with no meal prep required!

OK, I love a good vegan sheet pan dinner!  This simple roasted vegetable and chickpea recipe comines healthy plant protein with crispy and rich roasted root vegetables. Dressed in a lemon caper sauce, this recipe is the perfect addition to your autumn menu rotation.  With potatoes, carrots, onions, and chickpeas there is something everyone at the table will love.

This Roasted Chickpea Vegan Sheet Pan Dinner Is:

• Earthy
• Satisfying
• Warming
• Hearty
• Bright & Fresh
• Perfect for your autumn table
• Vegan, Gluten Free, Vegetarian, Refined Sugar Free!

This simple sheet pan dinner has all the good stuff: regular & sweet potatoes, crispy onions, cooked chickpeas, and a bright and easy sauce. It takes about 45 minutes to make, but there is very little hands-on cooking time, as the oven does most of the work.

What’s In This Meatless Sheet Pan Dinner?

• Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Chickpeas: you can used canned or home-cooked, whatever you happen to have on hand.  If I am using canned beans I make sure to always use a no salt added variety.  That way, you can control the amount of salt in your dish.
• Potatoes: I typically use a yellow potato for sheet pan meals, I find they crisp up nicely in a hot oven.
• Carrots: for that classic root vegetable sweetness.
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Onions: I used red for this recipe, but you can use yellow or whatever you have on hand
• Sweet Potatoes: For color and a little extra sweetness.
• Lemon Caper Dressing: so simple! I combine olive oil, lemon juice, capers, maple syrup, and whole grain mustard together in a mason jar, cover and shake well, and pour over the roasted dinner when its done!

Sheet Pan Meal Recipes For the Win!

This roasted chickpea & vegetable recipe is the perfect sheet pan dinner!  I love a good sheet pan meal, especially during these fall months when the weather starts to turn cooler. Cooking on a sheetpan is one of my favorite ways to get a meal on the table fast!  All the food gets cooked on a single pan, which makes cleaning up a breeze. And the oven does all the work for you, so you can focus on other kitchen prep while the food cooks. Sheetpan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy sheet pan meals that are ready in no time!

How Do I Make This Plant-Based Sheet Pan Dinner?

• Preheat the oven to 425 degrees Fahrenheit.
• Line a sheet pan with parchment paper.  Add the olive oil, Herbes de Provance, salt, sweet potato, yellow potato, carrots, chickpeas, and red onion.  Toss to combine, coating the vegetables in the oil and spices. Make a space in the middle, and place the head of garlic, facing up.
• Bake for 30 minutes.  After, carefully remove sheet pan from the oven and add the cherry tomatoes.  Return sheet pan to the oven to cook for an additional 10 minutes.
• To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
• After the vegetbales are done cooking, remove from oven and dress with the lemon caper vinaigrette.
• Serve hot over rice, quinoa, or riced cauliflower.

This healthy sheet pan dinner recipe is super versatile – you can add or swap out any of the vegetables. Butternut squash would be a great substitute if you don’t have sweet potatoes. Or roast parsnips instead of carrots. the cooking time should remain the same if you swap an ingredient or two!

Other Vegan Sheet Pan Dinners You’ll Love!

• Sheet Pan Stir Fry with Vegetables (Vegan, Gluten Free)
• Rosemary Focaccia Bread Recipe (Vegan, Pantry Staple Bread)
• Crispy Sweet Potato Fries in the Oven (Vegan, Gluten Free)
• Baked Caramel Apples (Vegan, Paleo, Gluten-Free)
• Sweet Crispy Chili Tofu (Vegan, Gluten Free, High Protein)

Get the Same Ingredients I Use For My Vegetarian Sheet Pan Dinner Recipes!

As always, if you make this chickpea & roasted vegetable vegan sheet pan dinner recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

Sheet Pan Chickpea & Root Vegetables

The Herbeevore

This chickpea & roasted root vegetable vegan sheet pan dinner recipe has potatoes, carrots, garlic, and herbs in a bright homemade lemon caper dressing.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American, Mediterranean

Servings 4

Calories 319 kcal

Ingredients

  

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For the Vegetables

• 1 tablespoon olive oil
• 1 teaspoon Herbes de Provence
• 1/4 teaspoon Himalayan sea salt
• 1 sweet potato chopped into strips
• 2 potatoes chopped into strips
• 2 carrots sliced into rounds
• 1 13 ounce can No-Salt-Added Chickpeas drained and rinsed
• 1 red onion
• 1 garlic chopped in half
• 2 springs rosemary or 1 teaspoon dried
• 1 cup cherry tomatoes sliced

For the Lemon Caper Vinaigrette

• 3 tablespoons olive oil
• 2 lemons juiced
• 1 tablespoon maple syrup
• 1 tablespoon capers
• 1 tablespoon whole grain mustard

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Instructions

 

• Preheat the oven to 425 degrees Fahrenheit.
• Line a sheetpan with parchment paper. Add the olive oil, Herbes de Provance, salt, sweet potato, yellow potato, carrots, chickpeas, and red onion. Toss to combine, coating the vegetables in the oil and spices. Make a space in the middle, and place the head of garlic, facing up.
• Bake for 30 minutes. After, carefully remove sheet pan from the oven and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
• To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
• After the vegetables are done cooking, remove from oven and dress with the lemon caper vinaigrette.
• Serve hot over rice, quinoa, or riced cauliflower.

Notes

Save Money on Fresh Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every week or so and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 

If you think organic produce is too expensive... think again, and give Misfits Market a look!shed avocado worked wonders!

Nutrition

Calories: 319kcalCarbohydrates: 46gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 310mgPotassium: 955mgFiber: 7gSugar: 11gVitamin A: 13323IUVitamin C: 64mgCalcium: 79mgIron: 2mg

Keyword acorn squash, How to Cook Fall Vegetables, Plant-Based Sheet Pan Dinner, Red Onion, Roasted Root Vegetables, Vegan Sheet Pan Dinner, Vegan Sheet Pan Dinners, Vegan Sheet Pan Supper

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