Vegan Greek Sheet Pan Dinner
A colorful, bold-flavored Vegan Greek Sheet Pan Dinner with chickpeas, roasted vegetables, lemon, and herbs—all in one pan. Perfect for easy weeknight meals or entertaining guests.
Equipment
- Large rimmed sheet pan or baking tray
- Parchment paper or silicone baking mat
- Large mixing bowl
- Wooden spoon or spatula
- Microplane or lemon zester
- Measuring cups and spoons
- Sharp chef’s knife
- Cutting board
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini halved and sliced into half-moons
- 1 small red onion sliced
- 1 cup cherry tomatoes halved
- ½ cup pitted Kalamata olives
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper to taste
- ¼ cup chopped fresh parsley
- Optional: vegan feta or tahini drizzle
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a large bowl, combine chickpeas, bell peppers, zucchini, onion, tomatoes, and olives.
- Add olive oil, garlic, lemon juice and zest, oregano, salt, and pepper. Toss to coat evenly.
- Spread the mixture on the sheet pan in a single layer.
- Roast for 25 minutes. Stir gently, then roast for another 10–15 minutes until vegetables are tender and golden.
- Remove from oven, top with chopped parsley and optional vegan feta or tahini drizzle. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or oven to retain texture.
Add baby potatoes (pre-boiled) or serve with quinoa or rice for a heartier meal.
Great as a wrap filling with hummus or in a grain bowl.