Mediterranean Chickpea and Vegetable Tray Bake

Mediterranean chickpea and roasted vegetable tray bake
Mediterranean chickpea and roasted vegetable tray bake

This Mediterranean-inspired tray bake is colourful, practical and easy to scale. Roast the vegetables until browned at the edges and finish with lemon and herbs.

Prep: 15 minutes · Cook: 30–35 minutes · Serves: 3–4

Instructions

  1. Heat the oven to 200°C (400°F). Drain and rinse the chickpeas, and cut the vegetables into similar-sized pieces.
  2. Spread the chickpeas and vegetables on a baking tray. Toss with olive oil, salt, pepper and the herbs or spices listed in the ingredients.
  3. Roast for 25–35 minutes, turning once, until the vegetables are tender and browned at the edges.
  4. Taste and adjust the seasoning; add lemon juice or fresh herbs if included in the recipe.
  5. Serve warm as a main dish or alongside grains, flatbread or a salad.

Watch the Recipe Video Here

Watch: Mediterranean Chickpea and Vegetable Tray Bake recipe video

Ingredients

  • 2 cans chickpeas, drained and rinsed
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 lemon, juiced
  • 2 tablespoons chopped parsley
  • Salt and black pepper

Instructions

  1. Heat oven to 200°C (400°F). Pat chickpeas dry and chop the vegetables.
  2. Spread chickpeas and vegetables on a tray; toss with olive oil, oregano, paprika, salt and pepper.
  3. Roast for 25–35 minutes, turning once, until vegetables are tender and browned at the edges.
  4. Add lemon juice and parsley, then toss gently.
  5. Serve warm on its own or with couscous, rice or flatbread.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

دليل الطبخ

Vegan Mediterranean Tray Bake with Chickpeas — Plant Based Jess

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Prep: 15 min

Cook: 35 min

Total: 50 min

Yield: 3–4

Ingredients

  • 2 cans chickpeas (about 480 g drained total), rinsed and dried
  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 1 medium courgette, sliced into half-moons
  • 1 red onion, cut into wedges
  • 250 g cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp ground cumin, optional
  • ½ tsp paprika
  • 1 lemon, zest and juice
  • Salt and black pepper, to taste
  • Chopped parsley, optional

Instructions

  1. Heat oven to 220°C (200°C fan). Line a large baking tray.
  2. Pat chickpeas dry. Add chickpeas, peppers, courgette, onion and tomatoes to the tray.
  3. Toss with olive oil, oregano, optional cumin, paprika, salt and pepper. Spread in a single layer.
  4. Roast for 25–35 minutes, turning once, until vegetables are tender and browned at the edges and chickpeas are hot and lightly crisp.
  5. Finish with lemon zest and juice and optional parsley. Serve with couscous, rice or flatbread.