Photo of Oven-roasted chickpeas & vegetables by WW

Oven-roasted chickpeas & vegetables

Points® value
Total Time
25 min
15 min
10 min
This vegetarian sheet-pan meal comes together in a flash. We roast the combination of chickpeas and vegetables at a high temperature, so it takes only 10 minutes for them to be done. The carrot slices will offer a little bite, the tomatoes will soften and burst, and the zucchini will be buttery tender.


Plain fat free Greek yogurt

½ cup(s)

Extra virgin olive oil

3 tbsp(s), divided

Garlic powder

1 tsp(s), divided

Kosher salt

1 tsp(s), divided


2 medium, thinly sliced


1 large, sliced

Canned drained chickpeas

15½ oz

Cherry tomatoes

12 oz, multicolored, halved

Dried oregano

1 tsp(s)

Smoked paprika

½ tsp(s)


  1. Preheat the oven to 450°F. In a small bowl, stir together the yogurt, 1 tbsp oil, ½ tsp garlic powder, ¼ tsp salt, and black pepper; set aside.
  2. On a large sheet pan, combine the carrots, zucchini, chickpeas, and tomatoes. Drizzle the vegetables with the remaining 2 tbsp oil and sprinkle with the oregano, smoked paprika, and the remaining ¾ tsp salt and ½ tsp garlic powder; toss gently to coat. Roast the vegetables until the zucchini is tender, 10 to 12 minutes. Serve the vegetable mixture with the sauce.
  3. Serving size: 1 cup vegetable mixture and 2 tbsp sauce