Chickpea Sheet Pan Dinner with Vegetables and Vinaigrette

Looking for a simple and satisfying weeknight dinner with minimal cleanup? This plant-based Chickpea Sheet Pan Dinner is the answer. Packed with roasted seasonal vegetables and crispy chickpeas, it comes together in one pan and is elevated by a tangy Maple Thyme Mustard Vinaigrette. Serve it with your favorite grain for a balanced, nourishing meal.

Sheet pan dinners are one of my go-to strategies for making nutritious eating easier. Just toss your ingredients on a pan, roast, and drizzle with a bold sauce. There's no need for complicated techniques or multiple pots and pans. This version features rainbow carrots, green beans, and radishes, but the recipe is endlessly adaptable based on what's in season or in your fridge.

Roasted chickpeas add protein and crunch, while the maple thyme mustard vinaigrette ties everything together with brightness and depth. Whether you're fully plant-based or just trying to eat more vegetables, this meal is a satisfying, one-pan solution.

Want more easy weeknight ideas? Try White Beans and Greens, Shaved Brussels Sprouts Salad, or Salmon Tacos with Yogurt Slaw. You can also find a roundup of 30-Minute Vegetarian Meals for Quick Dinners here.

For even more simple meal ideas, download my free PDF guide with 100+ nourishing meal ideas.

Ingredients

You'll need just a few pantry staples and fresh veggies for this one-pan meal. Chickpeas bring plant-based protein, while carrots, green beans, and radishes roast beautifully and absorb the vinaigrette. The sauce combines whole grain mustard, maple syrup, thyme, and garlic for a balanced sweet-savory flavor. Serve it over brown rice with optional toppings like capers, parsley, and pine nuts for extra flair.

Substitutions

• Vegetables: Use what you have! Try broccoli, Brussels sprouts, cauliflower, sweet potatoes, or zucchini.
• Chickpeas: Swap with white beans.
• Thyme: Substitute dried thyme (use ⅓ the amount) or try fresh rosemary or tarragon.
• Mustard: Use Dijon if you don't have whole grain mustard on hand.
• Grain: Serve over quinoa, farro, or couscous-or skip the grain and enjoy as-is.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a 350°F oven for about 10 minutes, or in a skillet over medium heat until warmed through. This dish is also tasty cold or at room temperature as a salad bowl topping.

FAQ

📖 Recipe

Chickpea Sheet Pan Dinner with Vegetables and Vinaigrette

Stephanie McKercher, RDN

This cozy sheet pan dinner stars roasted chickpeas and seasonal vegetables drizzled with a tangy-sweet mustard vinaigrette. It's a quick and easy vegan dinner that's packed with flavor and texture. Perfect for busy nights.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course dinner, lunch

Cuisine gluten-free, vegan

Servings 2 people

Ingredients

  

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Sheet Pan:

• 1 cup cooked chickpeas, drained and rinsed if canned
• 5 carrots, halved (I used rainbow carrots)
• 16 green beans (½ pound)
• 6 radishes, halved (1 cup)
• 2 tablespoons grapeseed oil
• 1 tablespoon lemon juice
• ½ teaspoon onion powder
• Salt and pepper

Mustard Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon cider vinegar
• 1 tablespoon whole grain mustard
• ½ tablespoon maple syrup
• 1 teaspoon chopped fresh thyme
• 1 clove garlic, minced (1 teaspoon)
• Salt and pepper

Optional for serving:

• Brown rice
• Capers
• Parsley
• Pine nuts, toasted if desired

Instructions

 

• Preheat oven to 450 degrees Fahrenheit and position a rack in the center position of oven. Stir chickpeas, carrots, green beans, radishes, grapeseed oil, lemon juice, onion powder, and salt and pepper until mixed. Spread on a sheet pan and bake 30 minutes, or until vegetables are tender and chickpeas are crispy.
• While the sheet pan is in the oven, prepare the mustard vinaigrette. Whisk extra virgin olive oil, cider vinegar, whole grain mustard, maple syrup, fresh thyme, garlic, and salt and pepper. Set aside until ready to serve.
• Remove sheet pan from oven and transfer to serving bowl. Pour mustard vinaigrette on top and serve with brown rice, capers, parsley, and pine nuts if desired.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheating: Reheat in a 350°F oven for about 10 minutes, or in a skillet over medium heat until warmed through. This dish is also tasty cold or at room temperature as a salad bowl topping.

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