Sheet Pan Za’atar Chickpeas with Sweet Potatoes

5 from 7 reviews

These Sheet Pan Za’atar Chickpeas with Sweet Potatoes combine crispy chickpeas, tender veggies, and creamy sweet potatoes with an herby Middle Eastern spice blend. Vegan & Gluten-Free.



For the Chickpeas:

  • 2 cups (335 g) cooked chickpeas, rinsed well
  • 1 tablespoon za’atar* spice blend
  • Salt, to taste
  • Olive oil, for drizzling 

For the Vegetables:

  • 1 large sweet potato, peeled and diced
  • 1 red bell pepper, sliced 
  • ½ yellow onion, thinly sliced 
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt, to taste 
  • Olive oil, for drizzling

For Serving (Optional)


  1. Prep: Preheat the oven to 420 F and line or grease a large baking sheet; set aside.
  2. Chickpeas: Place the chickpeas on a clean kitchen towel or paper towel and gently rub to dry well. Discard any loose skins, then transfer the chickpeas to a medium bowl. Add the za’atar, salt, and a generous drizzle of olive oil to the bowl and mix well. Set aside.
  3. Vegetables: add the sweet potato, bell pepper, and onion directly to the baking sheet. Sprinkle the cumin, smoked paprika, garlic powder, and salt over the veggies, then drizzle with olive oil. Toss until evenly combined, then push the vegetables to one side of the baking sheet; add the chickpeas to the open space and spread out evenly.
  4. Bake: Bake on the top rack of the oven for 20 minutes, flip the veggies and chickpeas, then return to the oven and bake for an additional 15 to 20 minutes, until the chickpeas are crispy.
  5. Serve: Transfer the chickpeas and vegetables to serving bowls and serve with rice or pita and tahini sauce, or as desired. Store leftovers in the fridge for up to 5 days.  


  • Za’atar: za’atar is a spice blend from the middle east; you can usually purchase it at any of your local grocery stores, or you can make your own with this recipe.

Keywords: vegan sheet pan meals, crispy chickpeas