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Roasted chickpea and vegetable bake

 31 ratings

Prep Time:10 mins

Cooking Time:30 mins

Serves:4 Adults

Roasted chickpea and vegetable bake

This chickpea traybake is a tasty and light lunch. Roasted in the oven with spices, the chickpeas transform into a crispy little bites.


  • 1 teaspoon of paprika
  • 1 teaspoon of curry powder
  • 1 teaspoon of cumin
  • 2 cloves of garlic, peeled and crushed
  • 2 tablespoons of olive oil
  • 2 red onions, peeled and quartered
  • 2 red peppers, quartered
  • 2 yellow peppers, quartered
  • 4 carrots, peeled and cut into batons
  • 2 x 400g tins of chickpeas, drained and rinsed


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Mix the spices, garlic, and olive oil in a small bowl.
  3. Place the vegetables on a large baking tray. Drizzle over half the oil and spice mix. Toss together so the vegetables are well coated.
  4. Place the chickpeas on a separate tray with the remining oil and spice mix. Toss together.
  5. Place the vegetables and chickpeas in the oven and roast for 30 to 35 minutes, tossing halfway through.
  6. Divide the vegetables and chickpeas onto four plates.
  7. Serve warm or cold.

What you will need

  • Baking tray
  • Can opener
  • Chopping board
  • Chopping knife
  • Kitchen scales
  • Mixing bowl
  • Wooden spoon

Serving suggestions

Serve warm or cold. Add some spinach and low-fat feta for a more filling meal.

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