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These Sheet Pan Veggies & Chickpeas are tossed in a quick and easy dijon garlic marinade, then roasted until crispy. Serve over nourishing greens for a wholesome sheet pan dinner. Gluten-free, Grain-free, Nut-free.
Dijon Garlic Sheet Pan Veggies & Chickpeas is the fuss-free weeknight dinner you’ve been searching for! It’s loaded with wholesome veggies, hearty potatoes and chickpeas, then served over tender greens. All you need is 9 simple ingredients and your favorite baking sheet to make these flavor-packed veggie bowls.
Table of Contents
All About these Delicious and Nutritious Veggie Bowls
I’ve been on a sheet pan meal kick for a while now – they’re quick, easy to customize and a great way to get in a few servings of veggies for dinner. When I can have a healthy vegan dinner prepped and roasting in just a matter of minutes, I am a happy camper!
Not to mention these sheet pan veggies and chickpeas are tossed in an unbelievably flavorful dijon garlic marinade. Seriously – don’t be surprised if you find yourself eating this one straight off the sheet pan at the kitchen counter.
What You Need for Sheet Pan Veggies
Making these sheet pan veggies at home requires just 4 components:
- Marinade: You guys know dijon garlic is one of my absolutely favorite flavor combinations and it does not disappoint here! All you’ll need is olive oil, dijon, garlic, and salt and pepper.
- Veggies: I used fingerling potatoes, bell pepper, and carrots. The sky is really the limit here, so switch it up and use your favorite.
- Chickpeas: A little plant-based protein turns this sheet pan meal from a side dish into a meal!
- Salad: You’ll need a bed to serve your roasted veggies and chickpeas on! In order to keep it light and nutritious, I recommend a simple kale salad tossed in additional dijon dressing to tie it all together.
How to Make Sheet Pan Veggies & Chickpeas
- Coat the potatoes, carrots, and bell pepper in the dijon garlic marinade.
- Spread the veggies on ⅔ of a large sheet pan.
- Add the chickpeas to the same veggie bowl and mix to coat in the remaining dijon garlic marinade. Spread across the remaining ⅓ of the sheet pan.
- Roast until golden and crispy.
- While it bakes, make the kale salad. Whisk the oil, mustard, lemon juice, salt and pepper. Massage the kale in the dressing until it is glossy and shrinks in size.
- Serve the warm sheet pan veggies and chickpeas over the kale with desired garnishes. Enjoy!
Caitlin’s Cooking Tips
- Pat the chickpeas dry before marinating and roasting. If they are too moist when going into the oven, they will not become nearly as crispy and delicious. For best results, rinse the chickpeas thoroughly under cool water, then transfer to a clean tea towel and pat dry.
- Check that your dijon mustard is vegan. It may come as a surprise that not all dijon mustard is vegan-friendly. Like conventional sugars, the ingredients dijon mustard is made with are typically vegan, but the filtering process is not. Dijon mustard often undergoes filtering processes that contain animal by-products. To confirm yours is vegan, double check the brand online. The popular brand, Grey Poupon has confirmed that their mustards are vegan-friendly.
Unlike many sheet pan veggie recipes on the Internet, these sheet pan vegetables are made with protein-packed chickpeas and hearty potatoes to make a filling sheet pan meal. Garnish with fresh parsley for a simple weeknight nourish bowl. Or, if desired, serve with a simple side such as Rosemary Garlic Tofu, Lemon Pepper Orzo or Instant Pot Garlic Rice.
How to Store Sheet Pan Veggies
Leftover sheet pan veggie bowls are best served hot and crispy, but will keep for up to 3 days in the refrigerator. Freezing leftovers is not recommended.
If you are planning to make these bowls for meal prep, store the kale salad and veggie mixture separately. For best results, massage the kale with the oil, dijon, lemon juice and salt and pepper right before eating. This will prevent it from becoming soggy.
Use the oven, toaster oven, or air fryer to reheat the veggies and chickpeas. Microwaving them will make them soft and soggy and is not ideal.
Substitutions and Variations
- Potato options: I used fingerling potatoes, but any potatoes will work. Yukon gold or sweet potatoes would be great here. If you are using a large potato, cut them into quarters or wedges to be bite-sized.
- Vegetable options: Really any veggies you’d like would be great here. Use this sheet pan veggies recipe as an opportunity to clean out the fridge. For example, Brussels sprouts, butternut squash, tomatoes, or green beans would all be great.
- Kale substitutions: If you don’t like kale or simply don’t have any on hand, substitute another green such as Swiss chard, collard greens, mustard greens, arugula, even spinach. Another great opportunity to use up what’s growing in your home garden or stocked in the fridge.
In order to get a good roast on your veggies and chickpeas, it is important to use a higher oven temperature. The sweet spot for my oven is 415 F (210 C), but if you know your oven tends to run on the cool side, feel free to increase it to 430 F (220 C).
If the temperature is too low, the veggies will steam instead of roast, resulting in soggy, not crispy, veggies. Or, if the veggies or chickpeas were wet before tossing in the marinade, this can also cause them to be soggy. Pat them dry before tossing and roasting for best results.
I personally have not tested it, but I am sure it would work just fine! You would need to make a smaller recipe or cook in batches – start with 15 minutes or so and adjust as needed.
I didn’t find it to be necessary, but if the vegetables on the backside of the baking sheet appear to be getting more color, feel free to rotate the pan halfway through for even cooking.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sheet Pan Garlic Dijon Chickpea Bowls
For the Sheet Pan Vegetables:
- Prep: Preheat the oven to 415 F and set a baking tray aside.
- Make the Marinade: Whisk the oil, mustard, garlic, salt, and pepper together in a large bowl. Add the potatoes, bell pepper, and carrots to the bowl, then use a spatula to mix until they are evenly coated. Not all of the marinade will be absorbed, but that’s ok! Transfer the vegetables to the baking sheet and spread evenly across 2/3 of the sheet. Set aside.
- Chickpeas: Add the chickpeas to the same veggie bowl and mix well, until they are coated in the remaining marinade. Spread evenly across the remaining 1/3 of the baking sheet.
- Roast: Bake in the top rack of the oven for 30 to 35 minutes, stirring after 15 minutes, until the potatoes are golden and crispy. (Note: keep the chickpeas separately from the other vegetables so they get crispy)
- Kale Salad: Use the same bowl as the vegetables; add the oil, mustard, lemon juice, salt and pepper and whisk well. Add the chopped kale to the bowl and use clean hands to massage the dressing into the kale for 60 to 90 seconds, until the kale shrinks in size and appears glossy. Set aside.
- Serve & Store: Divide the kale among serving bowls and top with roasted vegetables and chickpeas. Sprinkle with parsley, then serve warm. Leftovers will keep in the refrigerator for up to 3 days. I recommend reheating them in an oven, toaster oven, or air-fryer – the microwave will make them soggy.
- Potatoes: Fingerling potatoes are pretty thin so I like to cut them in half. If you are using a round or large potato, you may want to cut them into quarters or wedges to be bite-sized.