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Baked chickpeas and veggies on a plate with a fork.

Peanut Veggie Chickpea Tray Bake

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: serves 3-4 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Vegan


This vegetable chickpea tray bake with peanut sauce is the ultimate quick and easy vegan weeknight meal. Toss all the ingredients into a baking dish, bake in the oven and dinner is served with little mess or prep!


  • 2 heads broccoli, cut into florets
  • 3 capsicums (bell peppers), thickly sliced
  • 1 red onion, thickly sliced
  • 2 cans chickpeas, rinsed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • Salt + pepper, to taste

Peanut sauce:

  • 3 tablespoons natural peanut butter
  • 1 tablespoon low sodium soy sauce
  • 1 tbsp rice wine vinegar (or lime juice)
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground ginger
  • ~1/4 cup water


  1. Preheat the oven to 200C/ 390F or 180C (fan-forced)
  2. Chop up the vegetables and rinse the chickpeas.
  3. Add the vegetables and chickpeas to a large roasting dish or lasagna sized dish along with the seasonings. Spray well with olive oil and toss everything to combine.
  4. Cover the dish with foil and bake for 45 minutes, tossing once and rotating the pan halfway through.
  5. Meanwhile, make the peanut sauce by combining everything together in a small bowl. Add the water slowly so everything emulsifies into a smooth creamy sauce.
  6. Remove the dish from the oven, top with the peanut sauce and sprinkle with sesame seeds. Serve with quinoa or couscous and enjoy!


  • Storage: This tray bake will keep well for 4-5 days in an airtight container in the fridge.

Keywords: Traybake, one pan, chickpeas, vegan, peanut sauce