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Chickpea, Potato & Parsley Bowl

Wholesome and delicious, this hearty Chickpea, Potato & Parsley Bowl with a simple lemony tahini dressing is easy to make and a perfect meal any time of the day!

top down view of bowl of roasted chickpea, potato and parsley bowl.

Meet my latest obsession, Chickpea, Potato & Parsley Bowl with simple lemon-tahini dressing is simple, nutritious, and delicious!

I love these types of meals and have a few similar to this in the recipe collection like this, Roasted Nourish Bowl, Chimichurri Nourish Bowl, or this Roasted Cauliflower & Sweet Potato Nourish Bowl + Turmeric Tahini Dressing. These can all be served with a grain, or without.

So let’s get to the good stuff and talk about my latest bowl obsession!

top down view of roasted chickpeas, potatoes and carrots on a rimmed baking sheet.

Ingredients You’ll Need

In this recipe, potatoes, carrots, and chickpeas are roasted with simple seasonings and served with a large handful of fresh parsley and a drizzle of tahini-lemon dressing for an easy, everyday, vegan meal.

Here is everything you’ll need, including tips and ingredient substitutions:

  • Potatoes: Use your favorite potatoes – red, Yukon gold or white. I sliced my potatoes wedges between 1/2 – 1/4 inch, but feel free to cut them into 3/4 inch cubes if you like.
  • Beans: I’ve tried this with northern beans, and it worked well, so for variation, use other white beans instead of chickpeas.
  • The spices: I kept it simple with garlic powder and Trader Joe’s Everyday Seasoning. I’ve also made this with fresh thyme and it was fantastic. You may even like to add 1/2 teaspoon paprika, or for some heat, chipotle powder would be great. For myself, I added sriracha for heat before serving and it was so good!
  • The Parsley: Parsley adds a wonderfully bright flavor and freshness, plus it’s full of amazing nutrition. I used a large handful of roughly chopped curly parsley, about 1 cup, but of course, you can use as much or as little as you like. A spring salad mix would be great, too, if you don’t care for the parsley.
  • The Dressing:  This tahini-lemon dressing is super simple and will pair well with any of the variations you may try. For variation, try this Creamy Lemon-Herb Hemp Dressing or Sriracha Cashew Cream Sauce!
side by side picture of chopped parsley, next to lemon tahini dressing in a mason jar.

How To Make Chickpea & Potato Bowl

With only a few simple steps, this sheet-pan meal is easy to make!

  • The chickpeas, potatoes, and carrots are all roasted together on a sheet pan for about 40 minutes at 425 degrees F.
  • While the veggies are roasting, simply chop your fresh parsley and make the dressing.
  • Once roasted, remove the chicken from the oven and let it cool for a few minutes. Then, you’re ready to assemble and dine.

Enjoy to the fullest!

How To Store Leftovers

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.
  • Freezer: I don’t recommend freezing this as it will lose its appeal.
  • Reheat: Warm leftovers on the stovetop over low, stirring occasionally. You can also reheat them in the microwave for 1 – 2 minutes, stopping to stir every 30 seconds.
side angle view of bowl filled with a serving of chickpeas, potato and parsley.

More Sheet Pan Recipes!

If you try this easy sheet pan recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make. Cheers :)



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

A sheet pan dinner to make your life easy! Paired with fresh parsley and a creamy lemon-tahini dressing, it’s healthy and delicious.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: Serves 2 – 3 1x
  • Category: Entree
  • Method: Roast, Oven
  • Cuisine: Vegan, American


  • 11 1/2 pounds potatoes (about 34 medium), sliced 1/4 – 1/2 inch
  • 2 large carrots, sliced
  • 1 can (15oz.) chickpeas (garbanzo beans) or 1 1/2 cups cooked, drained and rinsed
  • 12 tablespoons olive oil
  • 1/21 teaspoon paprika, everyday seasoning mix or lemon-pepper
  • 1/2 teaspoon garlic powder
  • mineral salt & pepper, to taste
  • 1 bunch parsley (about 2 cups), roughly chopped
  • sriracha, to serve (optional)

Lemon Tahini Dressing

  • 5 tablespoons tahini
  • 5 tablespoons water
  • juice of 1 lemon
  • red pepper flakes, optional


Preheat oven to 425 degrees F. Line a rimmed sheet pan with parchment paper, a silpat or lightly grease with oil.

Roasting: Place potatoes, carrots and chickpeas on sheet pan, drizzle with oil, sprinkle with spices and herbs of choice, and toss together to coat, either using your hands or two large spoons. Spread veggies in a single layer, sprinkle with additional seasonings if needed. Place in oven on middle rack, center of oven and bake for 40 minutes, stirring 2 – 3 times.

Dressing: In a mason jar or small bowl, add the tahini, water, lemon juice and salt, and mix well.

Chop the parsley.

Serve: Once veggies are done, let cool a few minutes and assemble your bowls.

For dressing variation, try this Creamy Lemon-Herb Hemp Dressing or Sriracha Cashew Cream Sauce!

Serves 2 – 3

Store: Leftovers can be kept in the refrigerator for 4 – 5 days. Reheat on the stovetop over low, stirring occasionally until warmed through. Also, heat in the microwave for 1 – 2 minutes, stopping to stir every 30 seconds or so.


Feel free to add 1/2 – 1 teaspoon fresh or dried thyme, rosemary or oregano.

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  1. Simple and delicious!

  2. Added some kale to the sheet pan at the end. yum!

  3. Made this last night for dinner and it was a big hit, my boyfriend loved it!

  4. Little Plastic Footprint says:

    This is a great way for me to use up some of the parsley growing on my balcony as it is growing wild! This looks lovely, will be sure to give it a try! Thanks

    1. Julie | The Simple Veganista says:

      Yes, put that wild parsley to good use! Cheers :)

  5. OMG!!!! I’m going to make this, this weekend! I can’t wait! My mouth is watering. I have so much fresh parsley growing, now I have a great use for it! Thank you!

    1. Julie | The Simple Veganista says:

      Yay, perfect! Enjoy :)

  6. Looks delicious! What form was your sriracha in? Powdered?

    1. Julie | The Simple Veganista says:

      Thank you! I used the liquid Huy Fong Sriracha in the bottle, it’s so good with this!

  7. This bowl is speaking to me! Chickpeas and potatoes are staples around my house, so I have to try this :)

    1. Julie | The Simple Veganista says:

      Yes, they are so good together! Enjoy:)

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