Love sheet pan dinners? So do we! 5 minute of prep time, 30 minutes in the oven, and done. And the combinations are endless! We see a lot of these in our future... We're starting with a Cauliflower Chickpea Sheet Pan Dinner that packs so much flavor, it will knock your socks off.

We might be a little late to the sheet pan dinner game but, here we are! We have fallen in love with them, and not letting them go!
I mean, what's not to like? They're easy and quick to prepare; they're a one-pot (or, in this case, sheet pan ) meal and they're incredibly versatile.
How to Make Great Sheet Pan Dinners Every Time
The steps are quite simple, and you can use you favorite ingredient combinations:
- First, choose your veggies : we always recommend going with what's in season. So, during the fall, you could go with pumpkin, butternut squash, sweet potatoes... For winter Kale, chard, cauliflower, parsnips...For spring, you can choose asparagus, beets, fresh peas... And corn, eggplant, zucchini and tomatoes for summer. You can even try frozen veggies as a shortcut, if you don't have time to shop and prep! For this recipe, we used cauliflower, baby bella mushrooms and grape tomatoes.
- Next, choose your protein: we go for vegan and vegetarian options, such as tofu, tempeh, chickpeas, vegetarian sausages, veggie chicken, seitan, etc. For this recipe, we used canned chickpeas.
- Then, select a flavor profile: In the mood for Mexican? Try chili powder, cumin, chili lime or taco seasoning. Love Middle Eastern flavors? You'll love using za'atar, sumac. For a Moroccan flare, go with harissa, cumin and turmeric. Asian? Use Teriyaki sauce, ginger and soy. For this recipe we went with Mediterranean flavors and used sumac and oregano.
- Next step, choose your liquid: we love adding balsamic vinegar or lemon juice for a touch of acidity, and soy sauce and coconut aminos for a balance of sweetness and saltiness. These liquids will also add moisture and help infuse flavor into the veggies as they cook. Here we used balsamic vinegar and olive oil, to go with the Mediterranean flavor profile.
- After you have chosen all your ingredients, place the veggies and protein on a sheet pan, lined with parchment.
- Combine your salt (as much or as little as you want), seasoning and liquid, pour it on the veggies, and toss everything together.
- And for the final step, bake at 400F for 30 minutes.
A couple of tips to make your sheet pan dinner even better:
- Try choosing veggies with similar roasting times, or cut the ones that take longer to cook into smaller pieces, so everything cooks at once.
- You can add a sauce to finish the dish: tahini , a spicy mayo, teriyaki, sriracha... use your favorite, to add an extra layer of flavor (although we found it's usually not needed!)
Other Delicious Cauliflower Recipes:
- Mashed Cauliflower with Herbed Chestnuts
- Cauliflower Hummus
- Cauliflower Pizza Crust
- Cauliflower Rice
- Cauliflower Tacos
- Cauliflower Bowl
- Cauliflower Gratin
- Roasted Cauliflower
- Cauliflower Salad
Did you like our sheet pan dinner recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Cauliflower Chickpea Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 9 ½ cups 1x
Description
Love sheet pan dinners? So do we! 5 minute of prep time, 30 minutes in the oven, and done. And the combinations are endless! We see a lot of these in our future... We're starting with a Cauliflower Chickpea Sheet Pan Dinner that packs so much flavor, it will knock your socks off.
Ingredients
- 1.5 pounds fresh or frozen cauliflower florets
- 1 pound baby Bella mushrooms, sliced ( you can also use your favorite kind mushrooms)
- 1 pint grape tomatoes, sliced in half length wise
- 15oz canned chickpeas, rinsed and drained
- Seasoning mix:
- ¼ cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp sumac
- 1 tbsp dry oregano
- 1 tsp salt
- Garnish:
- Fresh chopped cilantro or parsley (optional)
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- Arrange the cauliflower, mushrooms, tomatoes and chickpeas evenly on the baking sheet
- Whisk the seasoning mix ingredients in a bowl or glass measuring cup, and pour it over the vegetables and chickpeas. Mix gently to evenly distribute the seasoning
- Bake for 30 minutes or until the cauliflower is done. Garnish with chopped cilantro or parsley (optional)
- Prep Time: 10
- Cook Time: 30
- Category: dinner
- Method: roasting
- Cuisine: vegan
Nutrition
- Serving Size: 2 cups
- Calories: 228
- Sugar: 12
- Sodium: 732
- Fat: 9
- Saturated Fat: 1.2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 10
- Protein: 11.5
- Cholesterol: 0
Raquel
I love sheet pan dinners- so easy and yummy! This one looks particularly delicious!
Vicky & Ruth
We are loving the sheet pan dinner too! Thank you!
Shelly
Tasty and easy. I served it with brown rice for the base
Vicky and Ruth
Thank you so much for sharing!
Lilly
Why is the sodium content so high?
Vicky and Ruth
It's most likely the combination of salt and canned chickpeas. To reduce the sodium you can use no-salt chickpeas and less salt.