Sausage and Chickpeas (One Pan!)

This post may contain affiliate links. Please read my disclosure policy.
ONE PAN HEALTHY SAUSAGE AND VEGGIES | | #sausage #veggies #onepan #easy #quick #fast #cleanup #minimal #chickpeas #sausage #broccoli #red pepper #onion #family #friendly #kid #meal #prep #healthy #simple #whole30

Sausage and Chickpeas combines onions, sweet potatoes, broccoli, and sweet bell pepper in an unforgettable Mexican-inspired seasoning blend. This meal is prepared on one sheet pan, requires minimal prep time and even quicker cleanup!

We love easy, filling, and nutritious one-pan meals; try some of our other favorites next like this One-Pan Italian Sausage and VeggiesOne-Pan Jambalaya, or Mini Meatloaf with mashed potatoes and green beans.

Overhead image of Sausage and Chickpeas

Sausage and Chickpeas

During some recent polling on Instagram, we asked if you were more interested in slow cooker/pressure cooker recipes or one-pan recipes. One-pan meals won by a landslide! I couldn’t be more excited about that, because those are my favorite types to create!

There are loads of one-pan meals on this site, and now this tasty Sausage and Chickpeas meal is joining in the fun.

This recipe is easy to make, packed with nutritious ingredients, and best of all, it tastes amazing! There is so much flavor in every single bite and the veggies blend together beautifully with the sausage and seasonings.

Ingredient shots-- image of all the components for this dish


  • Sausage. You can use whatever sausage you’d like, but make sure it is smoked (raw sausage won’t cook properly in this recipe). To keep this dish as nutritious as possible, use smoked turkey or chicken sausage. Turkey and chicken sausage have fewer calories and less saturated fat than standard pork or beef sausage, while still maintaining a high protein content. We prefer hardwood smoked turkey sausage in this recipe.
  • Sweet potato. These roasted sweet potatoes are one of the most popular recipes on the site, and now they can be enjoyed in this meal! I recommend skipping tan or purple-skinned sweet potatoes (known as the “dry” varieties) and sticking with orange or red-skinned ones. This variety (known as “moist” varieties) is sweeter and has a creamier texture (our favorites are either Red Garnet or Jewel.)
  • Chickpeas. Also called garbanzo beans — these are both the same! The chickpeas add additional protein to this meal which ensures it’s more satiating. You can cook chickpeas from scratch, but for speed and convenience, we used the canned version.
  • Broccoli. I recommend using fresh broccoli when roasting. Frozen broccoli never gets quite as crisp and flavorful as fresh broccoli and will water down the other veggies. 
  • Yellow onion. We love the longer strips of onion (delicious if you love onions because they get beautifully caramelized, yet easy to pick out if you don’t!) If you’d prefer, you can cut the onion in 1-inch chunks instead. 
  • Olive oil. You may be tempted to reduce the amount of olive oil, but it’s great insurance against burnt veggies and adds an amazing flavor by adding good-for-you fats to this meal. 
  • Seasonings. The seasoning blend is simple while packing a flavor punch! We combine cumin, paprika, chili powder (see “quick tip” below), garlic powder, coriander, and of course salt and pepper.


Chili and Chilli? Don’t confuse chili powder with chilli powder. Chilli (note the spelling) refers to unadulterated ground chilies and is similar to American cayenne powder. We use American chili powder made by McCormick® which is quite mild.

Process shots-- images of the seasoning mix being prepped; the sweet potatoes and red peppers being added to a tray

Sausage and Chickpeas Process Overview

This recipe is fun because we get hearty veggies that typically take a long time to roast (the onions, sweet potatoes, and bell peppers) while also getting in veggies that don’t take nearly as long (broccoli and chickpeas). The secret? Staggering the cook times. It actually makes everything go quicker because while the first half of this dinner is roasting, you have time to prepare the rest of it!

Below is a quick overview of how to make One-Pan Sausage and Chickpeas. There is also a quick (under 1 minute) video on this post if you’d prefer to watch it!

  • Start by tossing together the seasoning mix. While the oven is getting nice and hot, quickly stir together the seasonings. The seasoning blend is made once and used twice in this dish!
  • Once the seasoning is prepped, chop the sweet potatoes, onion, and sweet bell pepper. Add both to the pan with some olive oil and half the seasonings. Roast.
  • Meanwhile, thinly slice the sausage, coarsely chop the broccoli, and drain and rinse the chickpeas.
  • Let the veggies roast, and then push the sweet potatoes, onion, and pepper to one side of the sheet pan. We add the sausage, broccoli, chickpeas, some more olive oil, and the rest of the seasoning mix to the other side. Toss it all together and continue roasting. Use this time to prepare a side salad (we love this Costco Kale Salad), or clean up the mess(es?) your toddler made — just me?!
  • And that’s it! You’ve got your meat, potatoes, veggies, and all deliciously seasoned on one sheet pan and in under an hour of time. Sausage and Chickpeas FTW!

Process shots--adding the onions, peppers and seasonings; continuing to roast.

Sausage and Chickpea Tips

  • Use a LARGE sheet pan. The more space the vegetables have (aka the less crowded they are) the better they roast. When vegetables are overlapping or crowded onto a sheet pan, they end up steaming instead of roasting. This greatly affects the end taste and texture. We use this 15×21 inch sheet pan and I can’t recommend it enough. You’ll get perfectly caramelized roasted veggies every time! See the “quick tip” box below.
  • Cut vegetables into roughly equal sizes. This ensures even roasting so there aren’t some under-cooked veggies and some overcooked. Pay attention to the specific sizes outlined in the recipe card to ensure the veggies are the right size to roast properly in the indicated times.
  • Thoroughly dry the chickpeas before roasting. Spices won’t cling well to wet chickpeas, and they’ll end up steaming more than roasting. I like to throw the rinsed and drained chickpeas in a salad spinner to thoroughly dry before adding to the sheet pan.
  • Add fresh herbs. To add brightness to the dish, I recommend adding on some finely chopped cilantro (or use flat-leaf Italian parsley if you aren’t a cilantro fan). A squeeze of lime is also a nice hit of acid and freshness!


If you aren’t using an extra-large sheet pan, you’ll need to increase the cooking time more than this recipe indicates. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster. Use two sheet pans if needed!

Process shots-- images of the broccoli, sausage, chickpeas, and seasonings being added to the sheet pan for this Sausage and Chickpeas recipe.

Variation ideas

Sausage and Chickpeas is very forgiving and can easily be customized to fit your personal preferences or needs. Below are some variation options:

  • Sausage: If you are on the Whole 30 meal plan, there are several types of sausage that fit into the guidelines. To read about what, why, and how of Whole 30 and sausages, read this article! 
  • Veggies: Swap out different veggies for ones you prefer. Cauliflower for broccoli, large brussels sprouts instead of sweet potatoes, red onion as opposed to yellow onion, etc.
  • Add some heat: If you like a hit of spice, add in some ground cayenne pepper to the seasoning blend. You could also add a pinch of red pepper flakes to individual plates
  • Don’t love chickpeas? This dish is fine without them! You could also replace them with black beans; just add the black beans (drained, rinsed, and dried) in for the last 2 minutes of roasting.

Overhead image of the pan fresh out of the oven

Serving suggestions

  • As is. We love this Sausage and Chickpeas meal straight from the oven, as is! Served this way, it makes a great keto/low-carb dish. 
  • Over a grain. We also like to serve Chickpeas and Sausage over a cooked and seasoned grain such as white rice, brown rice or quinoa. To keep this meal super quick and easy, we like to use pre-cooked quinoa packets (here are the ones we’ve tried and enjoyed!). These packets heat through in 90 seconds in the microwave and can be divided into bowls after being warmed. If serving this meal with a grain base, you may want to add in some avocado or a creamy element to help tie the two together.
  • As a taco. I’ve had a few readers try this recipe in taco form! Char some corn or flour tortillas and load this veggie filling into the taco shell with some fresh avocado, freshly grated Cheddar cheese, and sour cream.


This Sausage and Chickpeas meal is a nice well-rounded all-in-one type of meal (with carbs, fats, and proteins). That said, a nice side dish would be a crunchy fresh salad like this Italian Salad.

Image of Sausage and Chickpeas in a meal prep container showing different options for this recipe.

More Easy One-Pan Dinners

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Sausage and Chickpeas

5 from 15 votes
Sausage and Chickpeas are tossed with onions, sweet potatoes, broccoli, and sweet bell pepper in an unforgettable Mexican-inspired seasoning blend. This meal is prepared on one sheet pan -- minimal prep time and even quicker cleanup!
Print Recipe

Sausage and Chickpeas

5 from 15 votes
Sausage and Chickpeas are tossed with onions, sweet potatoes, broccoli, and sweet bell pepper in an unforgettable Mexican-inspired seasoning blend. This meal is prepared on one sheet pan -- minimal prep time and even quicker cleanup!
Course Dinner, Main Course
Cuisine American, Healthy
Keyword sausage & chickpeas, Sausage and Chickpeas
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 large servings
Chelsea Lords
Calories 776kcal
Cost $9.96


  • 1-1/4 teaspoon EACH: paprika, ground cumin
  • 3/4 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1-3/4 teaspoon chili powder (not chilli powder)
  • Fine sea salt and freshly ground black pepper
  • 1 large sweet potato, peeled and chopped (~3 cups; 345g)
  • 1 red pepper, chopped
  • 1 small yellow onion, halved and sliced
  • 5 tablespoons olive oil, separated
  • 1 can (14.5 oz.) chickpeas/garbanzo beans, rinsed, drained, and dried
  • 1 head broccoli, coarsely chopped (~3 cups)
  • 13 oz. (fully cooked) smoked sausage, cut into 1/2-inch thick slices Note 1
  • Optional: seasoned and cooked quinoa or rice, fresh cilantro, lime wedges, avocado, sour cream, or hummus Note 2


  • PREP: Preheat the oven to 400 degrees F. Set out a very large pan (I use this 15×21 inch pan) or use 2 smaller sheet pans. Prepare the seasoning mix by combining the paprika, garlic powder, ground cumin, ground coriander, chili powder, salt, and pepper in a small bowl and stirring together. (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper, but add to your preference.) Set aside.
  • VEGGIE PREP: Peel the sweet potatoes and cut them into chunks. (I cut the sweet potato into coins and then each coin into 1-inch pieces.) Chop the peppers into thick squares and cut the onion into thick strips. (See video for sizing on the vegetables.)
  • FIRST VEGGIE ROAST: Place the prepared sweet potatoes, peppers, and onion on the sheet pan. Add two tablespoons olive oil (25g) and half of the seasoning mix (just eyeball it) on top. Toss to evenly coat all the veggies, space out the veggies so they aren't overlapping (the more room they have, the better they will roast) and bake for 20 minutes in preheated oven.
  • VEGGIE PREP #2: Meanwhile, prepare the remaining ingredients. Rinse and drain the chickpeas, and thoroughly dry (I like to dry in a salad spinner). Chop the broccoli into bite-sized pieces. Thinly slice the sausage.
  • SECOND VEGGIE ROAST: Remove from the oven and flip/stir all the veggies around and move to one side of the tray. On the other side of the tray, add the chickpeas, broccoli, and sausage. Add remaining 3 tablespoons (36g) oil and remaining seasoning. Toss together and space everything out to have plenty of room to roast -- See Note 3. Return to the oven and bake for another 15-20 minutes or until vegetables are crisp-tender and sausage is browned. Remove from the oven and toss everything once more.
  • ENJOY: Enjoy this dish hot out of the oven as is or over rice or quinoa. Add some fresh chopped cilantro and a squeeze of lime if desired. If desired, slice up an avocado to serve with.


Recipe Notes

Note 1Sausage: Any smoked sausage will work in this recipe. We personally love smoked turkey sausage best.
Note 2: Quinoa: To keep this meal super quick and easy, use pre-cooked quinoa packets (here are the ones we've tried and enjoyed!). These packets heat through in 90 seconds in the microwave and can be divided into bowls after warmed through. If serving with quinoa or rice, you may want a creamy element like an avocado, sour cream (fat-free or lite works), or hummus to tie everything together.
Note 3: Cooking time: If you aren't using an extra-large sheet pan, you'll need to increase the cooking time more than this recipe indicates. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster. Use two sheet pans if needed!
Nutrition information does not include any optional items (quinoa, rice, avocado, or sour cream).

Nutrition Facts

Serving: 1serving | Calories: 776kcal | Carbohydrates: 68g | Protein: 27g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 65mg | Sodium: 906mg | Potassium: 1450mg | Fiber: 17g | Sugar: 14g | Vitamin A: 18032IU | Vitamin C: 179mg | Calcium: 175mg | Iron: 6mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More Recipes You'll Love

ONE PAN Balsamic Chicken and Veggies

30 mins

ONE PAN Balsamic Chicken and Veggies

Click the Bookmark Icon to Add to Your Favories

Baked Parmesan Chicken Tenders

1 hrs

Baked Parmesan Chicken Tenders

Click the Bookmark Icon to Add to Your Favories

Cheesy Chicken Broccoli and Rice

35 mins

Cheesy Chicken Broccoli and Rice

Click the Bookmark Icon to Add to Your Favories

ONE PAN Mexican Tortilla Chicken and Veggies

40 mins

ONE PAN Mexican Tortilla Chicken and Veggies

Click the Bookmark Icon to Add to Your Favories



How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi Chelsea! I love your recipes! I store all my recipes on in my recipe box. Yours don’t upload so I have to type each ingredient and all the instructions in. Can you change a setting so that the recipe will upload?

    1. Hmm I’m not sure how to add that. Do you know of other sites that have that feature? (And if so, maybe the names of the sites so I could check it out or contact them)? Thanks Kim! Always trying to improve wherever I can!

  2. Made this tonight, only made 1/2 of the recipe and will share with my husband. I have cut flour and sugar, recipes like this keep my faith in how yummy food is without sugar or flour. Thank you for sharing. This will be a go-to recipe for me. Thinking more of my family might eat it as well!!

  3. 5 stars
    This recipe was amazing! I was short a few spices and substituted the bell peppers for brussel sprouts. This fed 5 people and I had left overs for lunch! Thanks for the great recipe 🙂

  4. 5 stars
    This recipe is SO GOOD! It’s a go-to for me. I usually add 2 cans of chickpeas so it’s more filling.

    Word to the wise: cut your sweet potatoes small enough that they will roast in time with everything else. Otherwise they take forever to cook. I generally do have to cook this recipe 10-15 min longer than what’s listed even still.

    Also, I don’t move the peppers, onions, and sweet potatoes to the side halfway through. I just mix everything up and it turns out great.

    Love this recipe!!

  5. What are your thoughts on substitutes for the seeet potatoes for my picky eater (husband)? Wondering about Yukon yellows or red skinned potatoes.

  6. 5 stars
    Really happy with this recipe! We follow it exact and have been happy every time. I sometimes add a dollop of plain non-fat yogurt into my bowl and mix it in right before I eat it. It really brings out the flavor of the spices. Thank you!

    1. I am soo happy you guys enjoy this recipe!! The yogurt is a great tip! Thanks for your comment! 🙂

  7. 5 stars
    Delicious! We made it for the first time tonight, and we loved it! Will definitely be making it again! Thank you for posting!

  8. This was easy to make and really flavorful! Everything cooked perfectly, but I did end up using 2 sheet pans because I was afraid mine was too small. Thanks for another delicious addition to my recipe collection!

  9. 5 stars
    Super delicious recipe, added a little Feta And also a drizzle of honey 5 mins before finished cooking. Was amazing

  10. 5 stars
    I was a little reluctant to try this but was blown away by the dish! I did my own seasoning and added some Parmesan cheese and zucchini instead of broccoli. It turned out so good, loved the tender veggies with sausage . Def on meat rotation in

  11. 5 stars
    I would still consider myself a beginner to cooking/baking. This was super easy to make. I love finding things that still taste good if eaten as a cold leftover. The one thing I will change next time is adding the sausage after I have tossed the rest together, that way it doesn’t get so much seasoning on it since it’s already very flavorful.

  12. 5 stars
    I saved a little time by sautéing the sausage, broccoli and chickpeas in butter while everything else was roasting. After 20 minutes , added it to my skillet and it worked out really well! This is a keeper.

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.