Sweet Chili Chickpeas Sheet Pan
This Sweet Chili Chickpeas Sheet Pan dinner combines chickpeas with a sauce made from lime juice, maple, soy and garlic chili. Easy weeknight dinner, vegan and delicious. Cooks in 30 minutes.
Let’s keep it simple. Honestly, sheet pan recipes always make things easy. I think that’s why I am obsessed with them. Just throw the ingredients onto a baking tray and let the oven do all the heavy work.
In general, if there is minimal hands on time, I’m always down. These Buffalo Chickpea Cauliflower Wraps are a good example of what I mean. I’ll be sharing more of these minimal prep style recipes this month. Considering I want to fully be present and enjoy this summer for what it is, I am making it a point to hopefully spend less time in the kitchen if I can! That is why this Sweet Chili Chickpeas Sheet Pan is the perfect weeknight meal that comes together fast.
Why You’ll Love this Vegan Sheet Pan Dinner
Just set it and forget. Does anyone else remember that infomercial? These Sweet Chili Chickpeas only use easy to cut peppers and onions along with a yummy sauce that comes together in minutes.
Simple ingredients, but big on flavor. Between the balance of spice, umami notes from the soy sauce, and the sharpness of lime, the components of the sauce just bring so much joy and happiness.
This dish is vegan, nut-free and can easily be made gluten-free. I love dishes that everyone can enjoy. So if you have a particular allergy, I tried to keep you all in mind so that as many of you can enjoy it as possible.
Key Ingredients
- Chickpeas: I used canned chickpeas, but freshly cooked works well too.
- Peppers: Use your favorite or a variety of different colors as desired.
- Onion: Chop them into a chunks to prevent them from burning.
- Garlic Chili Sauce: Makes this garlicky and spicy, but you can definitely use sriracha as a substitute.
- Maple Syrup: You can use your favorite sweetener, but I really love the taste of maple.
- Soy Sauce: I used regular soy sauce, but you can make it gluten free by opting for coconut aminos or gluten free soy sauce.
- Lime: Both the zest and juice.
- Cornstarch: Helps to thicken our sauce.
How to Make This Chickpea Sheet Pan Dinner
Set your oven and then on a lined sheet pan add your dried chickpeas and vegetables. Drizzle with oil and spices and toss together to coat then bake them.
While chickpeas are baking, add remaining ingredients to a sauce pan and bring to a simmer for 3 minutes to thicken. Set aside to cool.
Remove sheet pan from the oven and pour a few spoonfuls of sauce overtop then toss to combine. Place back in the oven and bake for an extra 10-15 minutes.
Tips for the Perfect Chickpeas
- Dry your chickpeas well. Make sure to rinse and drain your chickpeas, then place them on a clean kitchen towel and dry them as best you can. As you dry your chickpeas, remove any excess chickpea skins that rub off your chickpeas.
- Roast them first without the sauce. Toss your chickpeas with a little oil and then spread them out on a baking sheet to bake in the oven.
- Spread your chickpeas and vegetables out on the pan. Make sure your veggies and chickpeas are spread out in a single layer on your pan. Avoid laying your vegetables and chickpeas on top of each other as this will prompt them to steam instead of roast.
Storing and Saving Your Sheet Pan Dinner
You can store this recipe in an airtight container in the fridge for up to 5 days. I do not recommend freezing this recipe as it will likely make it very soggy. If you are using for meal prep throughout the week, you may want to double this recipe if you need enough for the whole week.
What to Serve Your Chickpeas With
Since these chickpeas have a nice spice to them, pairing it with cooling vegetables like shredded red cabbage and cucumbers works really well! For a boost in energy, I love to include some short grain brown rice, but quinoa or even noodles work well with this combination. For more satiety, feel free to finish with a little sesame oil or some slices of avocado.
More Sheet Pan Recipes
- Smoky Sweet Potato Chickpea Sheet Pan
- Cashew Tofu Sheet Pan
- Tahini Ranch Tofu Sheet Pan
- Buffalo Cauliflower Chickpea Wrap
Sweet Chili Chickpeas Sheet Pan
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Sweet Chili Chickpeas Sheet Pan dinner combines chickpeas with a sauce made from lime juice, maple, soy and garlic chili. Easy weeknight dinner, vegan and delicious. Cooks in 30 minutes.
Ingredients
- 1, 15 oz can chickpeas, rinsed and drained
- 3 bell peppers, roughly chopped
- 1/2 red onion, sliced into chunks
- 1/2 tsp ginger powder
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- Salt & pepper to taste
- 1 tbsp avocado oil or other neutral oil
- 1 tbsp garlic chili sauce or sriracha
- 3 tbsp soy sauce or coconut aminos
- 2 tbsp maple syrup
- 1 tbsp mirin
- Zest and juice of one lime
- 1 tsp cornstarch
Instructions
- Set oven to 425F. Add drained chickpeas to a clean kitchen towel and dry well. Remove any excess chickpea skins that rub off and then place on a lined baking sheet.
- To the baking sheet, add your bell peppers and onion along with your dry spices and oil. With your hands, toss your chickpeas and vegetables with the spices and spread out on an even layer. Sprinkle with a pinch of salt and place in the oven for about 15 minutes.
- While chickpeas bake, add remaining ingredients to a sauce pan and bring to a low simmer, stirring well to combine.
- Allow sauce to cook for about 3 minutes or until sauce starts to thicken slightly. Remove from heat and allow to cool.
- Remove sheet pan from the oven and drizzle 1-2 tablespoons of the sauce overtop.
- With a spoon, stir the sauce into the chickpea and vegetable mixture. Spread back out evenly on the pan and place back in the oven for an extra 10 to 15 minutes.
- Remove pan from the oven and add a few more spoonfuls of sauce overtop. Serve and use extra sauce to drizzle overtop if desired.
Notes
Dry your chickpeas well. Make sure to rinse and drain your chickpeas, then place them on a clean kitchen towel and dry them as best you can. As you dry your chickpeas, remove any excess chickpea skins that rub off your chickpeas.
Roast them first without the sauce. Toss your chickpeas with a little oil and then spread them out on a baking sheet to bake in the oven.
Spread your chickpeas and vegetables out on the pan. Make sure your veggies and chickpeas are spread out in a single layer on your pan. Avoid laying your vegetables and chickpeas on top of each other as this will prompt them to steam instead of roast.
Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
I love chickpeas and this new recipe – a variation from what I eat usually is really yum and fantastic addition to my recipe collection. Thanks so much. I loved it.
I’m so thrilled you enjoyed it Ann! 🙂 Totally made my day to hear this.
Soooo good. Flavor was amazing! I added in sweet potato. This is a keeper and so healthy!!!
Makes me so happy to hear! Thank you so much Sharon for making this! 🙂
This has easily become a favorite meal for me! It’s such an inexpensive meal, and so delicious!
That means so much to hear. Thank you so much for making the recipe Tiffany. 🙂