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Sheet Pan Garlic Dijon Chickpea Bowls

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.
Course Main, Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword garlic dijon chickpea bowl, sheet pan recipes, vegan bowl recipes, vegan chickpea bowl
Method Oven
Servings 3 people
Calories 427kcal
Author Caitlin Shoemaker


For the Sheet Pan Vegetables:

  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic crushed
  • Salt and pepper
  • 1 pound gold or fingerling potatoes cut in half*
  • 1 red bell pepper diced
  • 3 carrots chopped
  • 1 15 ounce can chickpeas rinsed and patted dry
  • Chopped parsley for serving!

For the Salad:

  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • Juice of 1/2 lemon 1-2 tablespoons
  • Salt and black pepper to taste
  • 1 bunch kale de-stemmed and chopped


  • 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.


Calories: 427kcal | Carbohydrates: 57g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 612mg | Potassium: 1229mg | Fiber: 14g | Sugar: 6g | Vitamin A: 13365IU | Vitamin C: 103mg | Calcium: 155mg | Iron: 4mg