Roasted Veggie Chickpea Skillet

Name: Roasted Veggie Chickpea Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 medium zucchini, sliced; 1 red onion, chopped; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste

Highlighted under: Healthy & Light

I love the vibrant flavors and colors that come together in this Roasted Veggie Chickpea Skillet. Each time I prepare this dish, I'm amazed at how simple yet satisfying it is. The blend of roasted vegetables combined with protein-packed chickpeas creates a hearty meal that is perfect for any day of the week. This recipe is not only easy to make but it also allows me to experiment with whatever vegetables I have on hand, making it incredibly versatile and delicious.

Created by

Chelsea Payne

Last updated on 2026-01-15T14:07:16.820Z

When I first created this Roasted Veggie Chickpea Skillet, I was looking for a quick meal that didn’t compromise on flavor or nutrition. The magic happens when you roast the vegetables; their natural sweetness truly shines through. I like to use a mix of bell peppers, zucchini, and red onions, but you can easily adapt it based on what’s in season or what you have left in the fridge.

One important tip I learned while developing this recipe is to ensure that the vegetables are cut evenly. This promotes uniform cooking and caramelization, resulting in that beautiful texture and taste that complements the chickpeas perfectly. It's a one-pan wonder that I know my family will love every single time!

        Why You'll Love This Recipe
        Colorful array of vegetables that bursts with flavor
Nutritious chickpeas provide a satisfying protein boost
Perfect for meal prep or easy weeknight dinners

      

Ingredient Insights

Choosing the right vegetables can make a significant difference in this Roasted Veggie Chickpea Skillet. Not only do the sweet red and yellow bell peppers add vibrant color, but they also provide essential vitamins like vitamin C. Zucchini, with its mild flavor, absorbs the spices beautifully, while red onion adds a hint of sweetness when roasted. Feel free to swap in seasonal vegetables like asparagus or broccoli for a different taste profile, but remember that each vegetable has its roasting time; softer veggies will cook faster than denser ones.

Chickpeas are the star of this dish, providing a protein boost that keeps the meal hearty and filling. When rinsed and drained properly, they enhance the texture of the dish, becoming slightly crisp on the outside while remaining tender within. If you're looking for a low-carb alternative, you can replace chickpeas with cauliflower florets, which will absorb the flavors while offering a similar texture and satisfying the need for a hearty base.

Roasting Techniques

To achieve that wonderfully caramelized flavor, it's crucial to space out the vegetables and chickpeas on the baking sheet. Overcrowding can lead to steaming rather than roasting, preventing that desired golden-brown finish. A good rule of thumb is to use a large baking sheet and spread your mixture in a single layer, ensuring that the vegetables aren't touching each other too much. You can always roast in batches if you're making a larger quantity.

When roasting at 425°F (220°C), keep an eye on your mixture around the 20-minute mark. Look for visual cues like slight browning and soft edges. If you notice uneven cooking, you can stir the vegetables halfway through roasting to ensure even caramelization. This simple step can elevate the dish significantly, bringing out the natural sweetness of the veggies and enhancing their flavors.

Serving Suggestions

Once your skillet is out of the oven, let it rest for a few minutes to allow the flavors to meld together. This dish is versatile; it can be enjoyed on its own or served over a bed of fluffy quinoa or rice for a more substantial meal. Adding a splash of lemon juice or a sprinkle of fresh herbs like parsley or cilantro right before serving can brighten the entire dish and complement the roasted flavors well.

If you’re looking to turn this side dish into a main course, consider topping it with a protein such as grilled chicken or a poached egg. The runny yolk will add richness, making each bite even more satisfying. Leftovers store well in an airtight container in the fridge for up to three days, making this a great option for meal prep. You can reheat it in a skillet over medium heat to reclaim some of that original texture.

Ingredients

Ingredients:

Vegetables and Chickpeas

1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium zucchini, sliced
1 red onion, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste

*Feel free to add any seasonal vegetables you love!

Instructions

Instructions:

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large mixing bowl, combine diced bell peppers, zucchini, red onion, and chickpeas. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper.

Roast the Mixture

Spread the vegetable and chickpea mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes or until vegetables are tender and slightly caramelized.

Serve

Remove from oven and let it cool for a few minutes before serving warm. Enjoy this dish on its own or alongside rice or quinoa.

*Garnish with fresh herbs like parsley or cilantro for a burst of flavor.

Pro Tips

For a kick of spice, add red pepper flakes before roasting. You can also toss in leafy greens like spinach or kale in the last 5 minutes of roasting for extra nutrition.

Variations

The beauty of this Roasted Veggie Chickpea Skillet lies in its adaptability. You can easily incorporate different spices to change the flavor profile; try adding cumin for an earthy depth or curry powder for a warming spice blend. If you enjoy a bit of kick, consider sprinkling some red pepper flakes or adding a diced jalapeño to the mixture before roasting.

For a Mediterranean twist, consider tossing in some kalamata olives or a handful of cherry tomatoes after the initial roasting, allowing them to warm through in the last 5 minutes. This not only enhances the flavor but also adds a burst of juicy texture that complements the crisp vegetables.

Storage and Reheating

To properly store leftovers, allow the skillet to cool completely before transferring it to an airtight container. This will prevent moisture buildup, which can make the vegetables soggy. The roasted veggie and chickpea mix stores well for up to three days in the fridge. If you want to save it for longer, consider freezing it in single portions, which can be a handy option for quick, healthy meals during the week.

When reheating, avoid the microwave if you can. Instead, use a skillet on medium heat for the best results; this helps restore some of that roasted texture. Add a splash of broth or olive oil to bring back moisture and flavors. Heat until everything is warmed through and the edges are crispy once more, creating a satisfying meal that's just as good as the first time.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can work well! Just make sure to thaw and drain them first.

→ Is this dish gluten-free?

Absolutely! All ingredients are gluten-free, making it a great option for those with gluten sensitivities.

→ How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.

→ Can I make this dish vegan?

Yes, this recipe is naturally vegan as it contains no animal products!