Sheet Pan Chickpea Tikka
Sheet Pan Chickpea Tikka- roasted cauliflower, potatoes and chickpeas are tossed with Indian spices and served with a cooling ginger-garlic and lemon yogurt sauce. Simple to make and clean-up is a breeze! (vegan, gluten-free, grain-free)
If you follow me on Instagram then you might have seen that WE BOUGHT A HOUSE.
For the past 3 months we’ve been rushing to get renovation plans put together and approved by the bank in time for closing which finally happened last week. It’s probably the most stressful thing I’ve ever dealt with in my life. Mostly because I don’t do well with large financial decisions. And rising interest rates…UGH.
Suffice to say my mind has been a little distracted from the kitchen lately. Between that and the beautiful weather we’ve been having, I’m all about the quick and easy meals right now. Sheet pan, One-pot, 30-minutes…you can never go wrong with any of those, can ya?
This recipe definitely fits the bill. It requires minimal dishes, makes for easy clean-up, and comes together in less than an hour.
We start with a few typical vegetables commonly found in Indian dishes, cauliflower and potatoes. They get chopped and tossed with flavorful spices (the main reason the ingredient list appears so lengthy) and roasted in the oven until tender and crisp.
Once they’re mostly done, we add chickpeas and red onion and return them to the oven to roast a little longer.
While that finishes cooking, a simple yogurt sauce is made with a combination of fresh ginger, lemon and garlic. Then the finished product gets garnished with fresh cilantro and a squeeze of lemon, and dinner is served.
The spices provide a bit of warmth while the yogurt sauce cools it off with a burst of refreshing lemon. Overall it makes for a satisfying meal that’s packed full of flavor.
If you love Indian food, then you are sure to enjoy this one!
Sheet Pan Chickpea Tikka
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients:
- 2-pounds yukon gold potatoes, diced
- 2-pounds head cauliflower, chopped
- 2 tablespoons high heat oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne (optional)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 jalapeños, seeded and diced
- 1/2 red onion, thinly sliced
Yogurt Sauce
- 1 cup plain non-dairy yogurt (I like almond milk yogurt)
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- zest and juice of 1 lemon
- fresh cilantro for serving
Directions:
Preheat the oven to 400°F then line a baking sheet with parchment paper.
In a large bowl, combine diced potatoes and chopped cauliflower. Pour high heat oil over top then sprinkle with spices and salt. Arrange vegetables on baking sheet, making sure to give the potatoes room. You may need to use two baking sheets. Bake in the oven for 20 minutes.
The the same bowl, add chickpeas, jalapeño, and red onion. Stir until coated in any remaining oil and spices. Add more if needed. Set aside.
Meanwhile, in a small bowl, combine yogurt, ginger, garlic and lemon juice + zest. Stir until mixed thoroughly then refrigerate.
Remove sheet pan from oven. Stir cauliflower and potatoes then top with chickpeas and jalapeño. Return to oven for 15 more minutes, or until vegetables are tender.
Serve warm with sliced red onion, cilantro and yogurt sauce, and enjoy!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Congratulations Sarah — that’s so exciting! Sounds like you’ve been very busy but it will be so nice when you’re settled in your new home. This is such a pretty sheet pan supper and I love every ingredient in here. I see this meal happening very soon!!
Thanks Marcie! We still have a long way to go before we can even think about moving in but I’m looking forward to the end result!
Congrats on buying a house! I hope you post plenty of pics. Even though we bought a house last year, I still always find myself on Zillow. I just love looking at houses, even the ones I can’t afford lol.
Yes I have still been looking too! It’s addicting, lol. I will be sure to share the process on here. :)
Congrats on the house!!! That is so exciting :) I can’t wait to follow along on the renovations!
Thanks Liz! xo
Oh myyyy a new house! Way to go you two! So happy for you and this new adventure… and a fixer at that. SO many new experiences ahead for you. And a new kitchen … so exciting! This sheet pan – woah! I love the ease and flavors. Coriander is a favorite spice for me, and pairing it with cumin is soooo good! Thank you for sharing Sarah!
It’s scary buying a fixer, especially because are financing the reno. I think we might be crazy, haha!
Congrats on buying a house! Oh yea, purchasing a home can be a crazy time… We bought our house after seeing it once while living 10 hours away, and then I was on the opposite coast throughout most of the closing dealing with my grandma being sick… talk about a stressful time!! It was nuts. Hopefully it was a purchasing decision that’ll pan out in the long term – fingers crossed ;-) Have fun getting settled into the new home!
Ahhhh congratulations!!! That’s so exciting! Good luck with all the renovations!! haha I know all too well about those :)
And this dinner sounds just lovely – I need more sheet pan meals in my life!
I made this today, and I have a question. About halfway thru the recipe, where you mix the chickpeas, jalapeño and red onion, it also says “Stir until coated in remaining oil and spice mixture”. But I don’t see anywhere that it said to save some aside. Can you please help me with this?
Thanks so much…it is deeeeelicious.
Hi Jacki! Sorry for the confusion. I meant whatever remains in the bowl. There is usually a fine coating of oil and spices left in the bowl after the first toss of the vegetables. But you could add more if you felt there wasn’t enough left over. Hopefully I’m making sense, haha!
Hey! This is pretty darn good. Perfectly spiced. I added chopped fresh mint to the yogurt sauce. Next time, I’ll reduce the amount of potatoes and sub with something green. Thank you for making plant-based dinner delicious!
Thank you, Josie! I appreciate the review!
congrats on buying a house!! how exciting. i love sheet pan meals. this looks like it’d be great wrapped up in some pita!
This was delicious! I think it could make a good potato salad served cold with the yogurt sauce mixed in.
That’s a great idea! Thank you for the review, Dulcie!