The EASIEST Chickpea & Vegetable Tray Bake

Saffron
Chickpea and vegetable tray bake

Prep time: 5 minutes

Cook time: 45 minutes

Serves: 4 people

This chickpea & vegetable tray bake is one of those recipes that proves simple really is best. Roasted vegetables get slightly charred and caramelised in the oven, releasing all their natural sweetness and juices. Halfway through roasting, chickpeas and feta are added—the feta melting right into the veggies and creating the base for the most delicious, umami-rich sauce.

To make it even more satisfying, I pan-fried chicken breasts with halved lemons until golden and slightly charred. The lemon juice and resting juices from the chicken are poured straight over the tray of roasted vegetables, turning everything into liquid gold. Sweet, savoury, tangy and deeply flavourful all in one.

👉 Want to keep it vegetarian or pescatarian? Swap the chicken for pan-fried halloumi or cod. The beauty of this recipe is how versatile it is—but the charred lemons and feta are non-negotiable, they’re what makes the sauce so incredible!

Serve with crusty bread to mop up every last drop of sauce and you’ve got yourself the easiest, tastiest tray bake that works just as well for a quick weeknight dinner as it does for casual entertaining.

Why you’ll like this Chickpea & Vegetable Tray Bake

  • Super easy: one tray, minimal effort, maximum flavour.
  • Versatile: add chicken, halloumi, cod—or keep it all veggie.
  • Full of flavour: roasted veggies, creamy feta, and charred lemons create the perfect sauce.
  • Wholesome and comforting: loaded with veggies and plant-based protein from chickpeas.

FAQ

Can I make this tray bake vegetarian or vegan?
Yes! For vegetarian, swap the chicken for halloumi or leave it out altogether. For vegan, skip the feta or replace it with a vegan feta alternative.

What vegetables work best?
I used a mix of seasonal veggies, but courgette, aubergine, peppers, and red onion all roast beautifully. Just make sure everything is cut into similar-sized chunks for even cooking.

Can I prepare this ahead of time?
Yes—you can roast the vegetables in advance and reheat them, then just add fresh feta, chickpeas, and your protein of choice before serving.

Do I have to use chickpeas?
Chickpeas add protein and body to the dish, but you could also use white beans or even lentils as an alternative.

More one pan Tray Bake Recipes? Then try my Baked Smokey Paprika Chicken in a Red Pepper Stew or what about my Skillet Chicken with Nduya, White Wine Sauce & Butter Beans.

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The EASIEST Chickpea & Vegetable Tray Bake

  • Prep time: 5 minutes
  • Cook time: 45 minutes
  • Total time: 50 minutes
  • Serves: 4 people

Easy chickpea & vegetable tray bake with roasted veggies, feta, charred lemon & optional chicken, cod or halloumi. Simple, versatile & full of flavour!

Ingredients

Vegetables

  • 2 tbsp Olive oil
  • 4-6 Garlic loves, peeled but left whole
  • 2 Courgettes, Chopped into large chunks
  • 2 Red peppers, Chopped into large chunks
  • 300 g Chestnut mushrooms, Halved (or left whole if small)
  • 500 g Tomatoes , Halved or quartered, depending on size
  • Pepper & Salt
  • Pinch of chili flakes or finely chopped fresh chili
  • 2 cans Chickpeas, drained
  • 200 8 Feta, crumbled
  • 1 tbsp Fennel seeds, optional
  • Fresh herbs to serve , like parsley or koriander

Chicken & Lemon

  • 3 tbps Olive oil, divided
  • 1 tbsp butter, optional
  • 2 Chicken thighs
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1 lemon , halved

Method

Vegetables & Chickpeas (45 minutes)

  • 1)

    Preheat the oven to 200°C.

  • 2)

    Roughly chop all the vegetables, but keep them nice and chunky (± 4 cm cubes), this way they will char on the outside but will be bursting with juices. Add these all into a large baking, doesn’t matter if it overlaps, you want it all to half steam, half roast.

  • 3)

    Toss with the olive oil, pepper, salt, chili flakes and fennel seeds (if using).

  • 4)

    Place in the oven and roast for 20 minutes. Then mix in the chickpeas and the feta cheese and roast for another 25 minutes. In the meantime you can make your chicken or any other side you have in mind.

The Chicken & Lemon (35 minutes incl resting time)

  • 1)

    Place the chicken breasts in a small bowl and add 1 tbsp olive oil, smoked paprika, cumin, pepper and salt. Massage it all into the meat. Let marinade for 15 minutes if you have the time. If not, no stress.

  • 2)

    Heat 2 tbsp olive oil and butter (if using) in a heavy based skillet and place the chicken thighs in the pan together with the halved lemons, cut face down.

  • 3)

    Now the trick is to just let it cook on medium heat, don’t move it around. This will help create the caramelised crust on the chicken breast.

  • 4)

    After about 5 minutes, check if it’s nice and browned and flip to the other side. Cook on this side for another 4 minutes (if your breasts are very large they might need a bit longer).

  • 5)

    Transfer the chicken and lemon to large piece of aluminium foil and seal it off. Let rest for at least 10 minutes.

  • 6)

    Once rested, squeeze the lemon juice (I do this with tongs) and the resting juiced into the vegetable baking tray.

  • 7)

    Slice the chicken breasts, they will be nice and juicy and serve with the roasted chickpeas and vegetables. Don’t forget to ladle up that lovely sauce!

Saffron

Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.

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