Pesto Chickpea & Veggie Sheet‑Pan Dinner
Looking for a no‑fuss, protein‑rich dinner that can be on the table in under 40 minutes? This Pesto Chickpea & Veggie Sheet‑Pan Dinner delivers roasted flavor, bright color, and a comforting basil punch—all from a single pan. It’s perfect for busy week‑nights or a leisurely weekend feast.
Ingredients
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper strips (mixed colors)
- 1 cup broccoli florets
- 1 cup sliced zucchini
- 1/4 cup feta cheese, crumbled
- 2 tablespoons grated Parmesan
- 1 cup ready‑made basil pesto
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss chickpeas, cherry tomatoes, bell peppers, broccoli, and zucchini with olive oil, salt, and pepper until coating evenly.
- Spread the veggies and chickpeas in a single layer on the prepared baking sheet.
- Bake for 18–20 minutes, flipping halfway, until vegetables are tender and chickpeas lightly browned.
- Remove the sheet pan from the oven and drizzle the ready‑made pesto over the hot vegetables.
- Return to the oven for an additional 2–3 minutes to allow the pesto to meld.
- Sprinkle crumbled feta and grated Parmesan over the dish, then pop back in for 1–2 minutes to melt the cheese.
- Remove from oven, garnish with fresh basil leaves, and serve hot straight from the pan.
Chef's Note
Use store‑bought basil pesto for a quick fix or simmer fresh basil, garlic, pine nuts, and olive oil for a homemade version. Toast the pine nuts before adding for a nutty aroma.
Make-Ahead Tips
Storing in an airtight container in the refrigerator keeps it fresh for 2 days. Reheat in the oven at 350°F until warmed through.
Substitutions
Replace feta with goat cheese or omit for a dairy‑free version. Swap broccoli for cauliflower, and use sweet potato cubes or couscous for extra carbs.