Taco night is the best (and easiest) night with these sheet pan roasted vegetable and chickpea tacos! Ready in 30 minutes, healthy, and delicious.

Three roasted veggie and chickpea tacos in a white baking dish

Tacos deserve their own food group, don’t you agree? It’s one of those meals I never get tired of! Tacos are so simple but pack so much flavor, and can be super nutritious.

As a Registered Dietitian who also runs a food blog, I love to cook and eat. But during the week, I tend to gravitate towards simple, easy, and quick recipes (that are also healthy and fulfilling)! Tacos have become a staple in our weekly meal rotation for those reasons.

These sheet pan roasted vegetable and chickpea tacos take easy to a new level, because everything is roasted together on a sheet pan! While the filling is in the oven, prepare a batch of easy chimichurri sauce, which adds TONS of fresh herby and zesty flavor. It’s made with cilantro, parsley, garlic, onion, lemon juice, and olive oil – yum!

Ingredients in sheet pan roasted vegetable and chickpea tacos

Here is everything you need to make these tacos:

These tacos use a combination of vegetables – bell pepper, onion, and cauliflower. You can swap out the vegetables based on what you have on hand or preference. Try them with Brussels sprouts, sweet potato, zucchini, or eggplant!

These tacos are suitable for those with dietary restrictions, including vegan, gluten free, dairy free, soy free, and nut free. This recipe makes 4 servings (2 tacos per person).

Three roasted veggie and chickpea tacos in a white baking dish with ingredients and jar of chimichurri sauce surrounding

How to make sheet pan roasted vegetable and chickpea tacos

This taco recipe is simple and easy, and totally suitable for beginner cooks! First, drain and rinse a can of chickpeas and dry them off with a clean tea towel.

Toss the chickpeas and vegetables in olive oil and spices. Put them on a baking sheet together and pop it in the oven to roast. The chickpeas will get nice and crispy as they cook.

While the vegetables are in the oven, prepare the chimichurri sauce in a food processor. If you don’t have a food processor, you can finely chop all the ingredients by hand! Also peel and slice up an avocado into thin slices.

Assemble tacos in warmed tortillas with a scoop of roasted vegetables and chickpeas, a few slices of avocado, and a generous drizzle of chimichurri. These tacos are best enjoyed right away, as the chickpeas will lose their crunchy texture as they sit out.

Tortilla tip: If you have a gas range, heat your tortillas directly on the flame of a burner. Use tongs to flip them once you see the tortilla start to form a few air bubbles. Just keep a close eye as they’re heating! If you don’t have a gas range, heat them up in a dry skillet.

Three roasted veggie and chickpea tacos in a white baking dish

Chickpeas nutrition benefits

Chickpeas, or garbanzo beans, are legumes that pack a ton of nutrition. One cup of chickpeas provides:

  • 12 grams of dietary fiber
  • 12 grams of plant-based protein
  • 477 mg (13 percent of your daily needs) of potassium
  • A good source of Vitamin B6 and magnesium, and an excellent source of iron

Eating more plant-based foods including legumes can have several positive health effects, such as reduced risk for heart disease, Type 2 Diabetes, hypertension, and stroke (1).

Cauliflower nutrition benefits

Cauliflower is an incredibly healthy non-starchy vegetable to include in your diet. It’s part of the Brassica family, which also includes broccoli, Brussels sprouts, kale, and cabbage. One cup of cauliflower has:

  • 2 grams of dietary fiber
  • 2 grams of plant-based protein
  • 85 percent of your daily Vitamin C needs

Cauliflower is high in antioxidants, which help fight inflammation and keep our cells healthy. It’s also one of the best plant-based sources of choline, which is a nutrient important for brain health and cell health. One cup of cauliflower has 45 mg of choline, about 10 percent of your daily needs. Other good food sources of choline include broccoli and egg yolks.

Did you know? Purple, green, and orange cauliflower get their vibrant colors from different antioxidant pigments. Orange cauliflower has the pigment beta carotene, which gives it 25 percent more Vitamin A than white cauliflower.

Avocado nutrition benefits

Avocado is an incredibly nutrient dense food to include in your diet. One cup of avocado has:

  • 10 grams of dietary fiber
  • 6 grams of plant-based protein
  • 708 mg (20 percent of your daily needs) of potassium
  • 24 percent of your daily Vitamin C needs
  • 10 percent of your daily magnesium needs

Avocado is rich in heart healthy monounsaturated fat. This type of fat is linked to reduced risk of heart disease and can help improve cholesterol levels. One cup of avocado has 14 grams of monounsaturated fat.

Hand grabbing a roasted veggie and chickpea taco from a white baking dish, with a lime in the foreground and jar of chimichurri in the background

More vegan and vegetarian taco recipes to try

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print

Sheet Pan Roasted Vegetable and Chickpea Tacos

Taco night is the best (and easiest) night with these sheet pan roasted vegetable and chickpea tacos! Ready in 30 minutes, healthy, and delicious.

  • Author: Alex Aldeborgh
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x
  • Category: main dish
  • Method: Oven
  • Cuisine: Mexican-American
  • Diet: Vegan

Ingredients

Scale
  • 1 can chickpeas
  • 3 cups cauliflower florets
  • 1 red bell pepper, sliced (any color pepper works)
  • 1 white onion, peeled and sliced
  • 1 tbsp olive oil
  • Juice of half a lime
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 12 avocados, peeled and sliced
  • 1 batch chimichurri sauce
  • 8 corn tortillas

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or silicone baking mat.
  2. Drain and rinse the chickpeas. Use a clean tea towel to rub them to dry them off. Discard any of the skins that come off when you are drying them.
  3. Toss the chickpeas, cauliflower, bell pepper, and onion in the olive oil, spices, salt, and pepper.
  4. Spread everything out evenly on the baking sheet and roast for 20-25 minutes, until chickpeas are crispy and vegetables are fork tender and beginning to brown. 
  5. While veggies are in the oven, prepare chimichurri sauce and slice the avocado.
  6. Once ready to serve, heat up tortillas directly on the burner of a gas range. Heat each side for about 1 minute, flipping with tongs when air bubbles appear.
  7. Add a scoop of roasted veggies/chickpeas to each taco and top with a few avocado slices and big drizzle of chimichurri. Serve with extra lime slices, if desired!

Notes

Best eaten when prepared.

Keywords: roasted vegetable tacos, vegan tacos, chickpea tacos, vegetarian tacos

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Three roasted veggie and chickpea tacos in a white baking dish