Sheet Pan Greek Meatballs with Veggies and Chickpeas

This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!

Sheet Pan Greek MeatballsSheet Pan Greek Meatballs with Veggies and Chickpeas

We can’t get enough of sheet pan dinners, and we’re happy to hear neither can you! Sheet pan dinners are great because they minimize dishes and utilize hands-off cooking! We love this Sheet Pan Greek Meatballs with Veggies and Chickpeas for all of those reasons, but most important we love it because that flavor is so bright with a healthy does of vegetables! The meatballs are made up of chicken, spinach, lemon and greek spices and optionally feta. It’s easy to leave that out if you are dairy-free but we love the salty kick it gives the meatballs.

We used a bunch of veggies like red onions, peppers and eggplants  to accompany the meatballs, but it’s easy to swap out for what’s in season or available to you, so long as it cooks in relatively the same amount of time. The chickpeas don’t get super crunchy because they’re cooked with a lot of vegetables with moisture but they add some nice texture and of course a healthy dose of fiber! All together this dish is so flavorful and likely to be your new favorite sheet pan dinner!

What vegetables go with meatballs?

We love recipes when they’re versatile in terms of what veggies you can use, and this sheet pan dinner is no exception. We opted to use red onions, red peppers and eggplants (along with chickpeas) for this dish because they complemented the lemon and herb greek meatballs, but really you could use any veggies that would cook in the directed amount of time. Some other options:

  • cauliflower (small florets)
  • broccoli (small florets)
  • diced zucchini or summer squash
  • grape tomatoes

Tips for sheet pan cooking:

  • Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: You can prepare so much of this meal the night before so that right before cooking all you have to do is cook! Chop all the veggies (minus the eggplant, which may brown if left cut overnight) and prepare the chickpeas and spices in a bowl and cover overnight in the fridge. You can also prepare the meatball mixture the night before so all you have to do is scoop them when ready to bake.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

sheet pan dinners

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Sheet Pan Greek Meatballs with Veggies and Chickpeas

Prep Time 00:15 Cook Time 00:25 Total Time 00:40 Serves 4

Ingredients

For Veggies and Chickpeas:

  • 1 tablespoon oil
  • 1- 15 ounce can chickpeas, drained and rinsed
  • 1 red bell pepper, cored and sliced
  • 1 red onion, cored and sliced
  • ½ eggplant, diced to 1 inch pieces
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper

For meatballs:

  • 1 egg
  • 2 tablespoons almond flour
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Zest from 1 lemon
  • 2 cloves garlic, minced
  • 1/2 cup frozen chopped spinach, squeeze out
  • 1/2 cup feta cheese, plus more for garnish (optional)
  • 2 green onions
  • 1 lb. ground chicken (white or dark meat)
  • parsley, for garnish

Directions

  1. Preheat oven to 400ºF and lightly oil a 12" x 18" sheet pan.
  2. In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
  3. Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
  4. Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
  5. Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
  6. Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.

Recipe Notes

  1. For dairy-free: leave out the feta!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make Crunchy Chickpeas

Crispy, crunchy chickpeas are an addicting little snack, and quite simple to make! We’re talking the basics on How to Make Crunchy Chickpeas that are perfect as snack, salad, or soup topper, and they’re gluten-free, dairy-free and vegan!

How to make chickpeas crunchyHow to Make Crunchy Chickpeas

Chickpeas, or garbanzo beans are one of those pantry staples that are so versatile in how they can be used. Chickpeas are great in soups, stews, salads and even baked goods but quite possibly the best way to eat them may be simply baked on their own with a little olive oil and salt until they are nice and crunchy! You can optionally add in a little spice (and we suggest you do!). They are the best salty and savory snack out there. 

What kind of chickpeas?

We use the canned version! They’re so cheap and typically, unless you have a dietary restriction against beans (and in that case you probably would not have gotten this far into a bean post), they can be found already in your pantry! Likely this would work with beans cooked from dry as well, so long as the chickpeas haven’t been overcooked and still hold their shape.

How to roast chickpeas in the oven

How do you prep the chickpeas?

This is the most tediuos part of the recipe! The chickpeas need to be:

  • rinsed
  • drained
  • dried
  • take off any loose skin

What that means is that after you’ve rinsed and drained the chickpeas you’ll want to rub them dry between two clean kitchen towels. When you do this, most of the skins from the chickpeas will come loose. Discard those. If you feel so inclined you can take a minute or two to take off the rest of the skins from the chickpeas that didn’t come loose. You pick up the chickpea and lightly pinch it and the skin will come loose. This isn’t strictly necessary but it does allow the chickpea to get ultra crispy in the oven.

Oven roasted chickpeas

Save the seasoning for later!

Roast the chickpeas with just oil and salt, and once they’re crispy add the seasoning and return to the oven for a few minutes. If you season them first, the spices can burn in the oven.

How to Store Crispy Chickpeas

They’re best the day that they are made, hot out of the oven! But they have the potential to get crispier as they cool. We’ve experimented with storing them a few different ways. We have found the best way to store them is to cool them outside of the oven and then once the oven has cooled a bit, leave them on the baking sheet uncovered inside of the closed oven overnight. The reason you take them out of the oven and then put them back inside is because you don’t want to keep cooking them, you just want to leave them inside of the closed oven to dry out. This isn’t essential, but a trick we accidentally discovered. After that overnight stay, you can place them in a storage container. Otherwise you can store them for a few days at room temperature in a breathable container. This means a brown paper bag or a storage container with a loose seal. They become chewier (but still delicious) after they are cool. If you want to leave them in a sealed container they will soften slightly.

How to make crispy chickpeas

We used these tools in this recipe:

  • strainer
  • 2 clean kitchen towels
  • rimmed baking sheet

If you liked this how to recipe, check out these others:

How to Make Crunchy Chickpeas

Prep Time 00:05 Cook Time 00:45 Total Time 00:50 Yields 3 cups

Ingredients

  • 2-15oz cans chickpeas
  • 2 tablespoon oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Zest from 1 lemon (optional)

Directions

  1. Pre-heat oven to 350 degrees. 
  2. Drain and rinse the chickpeas well. Place on a clean kitchen towel and rub the chickpeas dry. The skins will start to loosen. If desired you can remove any leftover chickpea skins still intact, but this is optional.
  3. Place dried chickpeas on a rimmed baking sheet. Add 1 tablespoon oil, salt and pepper and move around to evenly coat this chickpeas. Bake for 40 minutes.
  4. Add remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Continue baking for 5 minutes and remove from oven.
  5. Let cool.
  6. Store at room temperature in a breathable storage container (like a brown paper bag, or in a jar with a loose seal) for 3-5 days.

Recipe Notes

  1. Read post for extra tips.
  2. We've experimented with storing them a few different ways. We have found the best way to store them is to cool them outside of the oven and then once the oven has cooled a bit, leave them on the baking sheet uncovered inside of the closed oven overnight. The reason you take them out of the oven and then put them back inside is because you don't want to keep cooking them, you just want to leave them inside of the closed oven to dry out. This isn't essential, but a trick we accidentally discovered. Otherwise you can store them for a few days at room temperature in a breathable container. This means a brown paper bag or a storage container with a loose seal. They become chewier (but still delicious) after they are cool. If you want to leave them in a sealed container they will soften slightly.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!