Roasted Veggie Chickpea Skillet

Name: Roasted Veggie Chickpea Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups mixed bell peppers, diced; 1 cup zucchini, chopped; 1 cup red onion, diced; 1 can (15 oz) chickpeas, drained and rinsed; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Clean Inspiration

I absolutely love this Roasted Veggie Chickpea Skillet! It's a colorful and healthy dish that I can whip up in just a short amount of time. Packed with a variety of veggies and protein-rich chickpeas, it makes for a filling meal without sacrificing flavor. The best part? You can customize it with whatever seasonal vegetables you have on hand. Whether it's a busy weeknight or a cozy weekend gathering, this dish is sure to impress everyone at the table. Let’s dive into how to make this delicious skillet!

Created by

Sybil Hawkes

Last updated on 2026-01-20T00:03:34.254Z

When I first attempted this Roasted Veggie Chickpea Skillet, I was amazed at how simple yet satisfying it turned out to be. The combination of roasted vegetables and crispy chickpeas creates a delightful contrast in textures. I found that roasting the vegetables really enhances their natural sweetness, making them taste spectacular.

One useful tip I picked up is to ensure that the chickpeas are dried well before adding them to the skillet. This ensures they get extra crispy and add that wonderful crunch to the dish. The vibrant colors make it visually appealing, and it’s a meal I often find myself craving!

Why You'll Love This Recipe
Bursting with fresh, wholesome flavors
Quick and easy to prepare, perfect for busy evenings
A colorful way to enjoy your daily serving of vegetables

Understanding the Ingredients

The beauty of the Roasted Veggie Chickpea Skillet lies in its vibrant combination of ingredients. Each vegetable not only brings its unique flavor but also contributes to the overall nutritional profile of the dish. Bell peppers add a sweet crunch, zucchini offers a tender bite, and red onion enhances the dish with its savory depth. Be sure to choose fresh, in-season vegetables for the best taste and health benefits; this is where you can really make this dish your own by incorporating what's available in your local market.

Chickpeas are the star protein here, providing a hearty texture and a base for the dish. Their nutty flavor complements the roasted vegetables beautifully. If you're looking to switch things up, feel free to swap chickpeas with another legume like black beans or lentils, but keep in mind that cooking times may vary. When using canned chickpeas, draining and rinsing them ensures you remove excess sodium and starch, enhancing the final flavor.

Roasting Techniques for Flavor

Roasting is a key technique in this recipe that caramelizes the sugars in the vegetables, enhancing their natural sweetness and adding depth of flavor. When spreading the veggie and chickpea mixture on the baking sheet, ensure they are in a single layer without overcrowding. This allows the hot air to circulate properly and prevents steaming, which can result in soggy veggies. Turn the oven light on to check the status around the 20-minute mark; you're looking for golden edges and a slight char for the best texture.

To elevate the flavor even further, consider adding a splash of balsamic vinegar or fresh lemon juice to the vegetable mixture before roasting. This acidity will cut through the sweetness and offer a bright contrast that balances the dish beautifully. Adjust seasoning as needed after roasting; a final sprinkle of salt post-cooking can enhance the flavors that develop during roasting.

Ingredients

Roasted Veggies & Chickpeas

2 cups mixed bell peppers, diced
1 cup zucchini, chopped
1 cup red onion, diced
1 can (15 oz) chickpeas, drained and rinsed
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Optional Additions

You can also add other vegetables like broccoli or carrots based on your preference.

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the veggies

In a large bowl, combine the diced bell peppers, zucchini, red onion, and chickpeas. Drizzle with olive oil, and season with garlic powder, paprika, salt, and pepper. Toss until everything is well coated.

Roast the mixture

Spread the mixture onto a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, or until the vegetables are tender and lightly browned.

Serve and garnish

Remove from the oven and give it a good stir. Serve hot, garnished with fresh parsley.

Enjoy your delicious Roasted Veggie Chickpea Skillet!

Pro Tips

Feel free to use any vegetables you have on hand, and experiment with different spices for a unique flavor.

Serving Suggestions

This Roasted Veggie Chickpea Skillet is a versatile dish that can be enjoyed in various ways. Serve it warm as a standalone meal, or pair it with a side of quinoa or brown rice to create a satisfying bowl. For added creaminess, consider drizzling tahini sauce or a dollop of yogurt on top. The dish also makes for excellent leftovers, and I love it cold as a salad topping for lunch the next day.

For an addition of crunch and freshness, top the skillet with sliced avocado or a sprinkle of feta cheese. Fresh herbs like cilantro or basil can also add a delightful twist. Feel free to customize your dish with your favorite toppings based on dietary preferences—vegan, vegetarian, or omnivore!

Storage and Reheating Tips

If you have leftovers of the skillet, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. Reheating is easy; just pop it in the microwave for a couple of minutes until heated through, or warm it on the stovetop with a splash of water or olive oil to prevent sticking.

For longer storage, you can freeze portions of the roasted veggie and chickpea mixture. Place them in freezer-safe containers or bags, and they will last up to 3 months. When ready to eat, simply thaw in the refrigerator overnight and reheat as desired. Keep in mind that the texture of the vegetables may soften slightly after freezing, but the flavor will remain delicious.

Questions About Recipes

→ Can I make this dish vegan?

Yes! This recipe is already vegan, as it contains only vegetables and chickpeas.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables, but make sure to thaw and drain them well before roasting.

→ What can I serve with this dish?

This skillet pairs well with quinoa, rice, or even a side salad.