Roasted vegetable and spiced chickpea traybake

By the GetYourMacros team · 2 September 2026

A vibrant and satisfying oven-baked meal where chickpeas and seasonal vegetables roast together for maximum flavor.

• Time 30 min
• Course One-dish meal
• Diet Vegan
• Cuisine Mediterranean

Ingredients (1 serving)

• 250 g Canned chickpeas (drained)
• 200 g Potatoes
• 150 g Bell peppers
• 150 g Zucchini
• 15 ml Extra virgin olive oil
• 15 g Nutritional yeast
• Paprika to taste
• Salt to taste
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 200°C and line a large baking tray with parchment paper.
2. Peel the potatoes and cut them into small cubes; dice the bell peppers and zucchini into similar sizes.
3. Rinse and thoroughly pat dry the canned chickpeas to ensure they get crispy.
4. Place the vegetables and chickpeas on the tray, then drizzle with olive oil.
5. Sprinkle with paprika, salt, pepper, and nutritional yeast, tossing everything with your hands to coat evenly.
6. Spread the ingredients in a single layer so they roast instead of steaming.
7. Bake for 25-30 minutes, tossing halfway through, until the potatoes are golden and the chickpeas are crunchy.

Tips

• For the crispiest results, make sure the chickpeas are bone-dry before adding the oil.
• Store leftovers in the fridge for up to 2 days and reheat in the oven or air fryer to regain texture.

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