Mediterranean Pepper & Chickpea Traybake

This nourishing traybake recipe combines roasted chickpeas with plenty of peppers, green olives, red onion wedges and lemon.

Perfect for any day of the week, and the leftovers are delicious for stuffing into pittas.


  • No chickpeas? Try with butter beans, cannellini beans or lentils. 
  • No red onion? Use shallots. 
  • No oregano? Try with thyme or rosemary. 
  • No smoked paprika? Use a little cayenne pepper or chilli powder instead. 
  • No green olives? Swap for capers which have a similar briny flavour. 
  • No lemon? Use lime. 
  • No basil? Use any fresh herbs you have to hand, like parsley, dill or coriander. 
  • No bread? Stuff in pittas.

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Servings: 2


3 Peppers

1 can chickpeas (400g)

1 Red onion (large)

4 tbsp Olive oil

1 tsp Oregano

1 tsp Smoked paprika

Salt & pepper

70 g Green olives (pitted)

2 Garlic cloves (grated )

1 Lemon (zested and juiced)

120 ml Vegetable stock

For serving:

10 Basil leaves

Slices of bread


  1. Preheat the oven to 220 C/200c fan/7 gas mark. Cut the peppers into batons and the red onion into wedges. Drain and rinse the chickpeas.
  2. Line a large baking tray with baking paper. Add the peppers, red onion wedges, chickpeas, olive oil, oregano, smoked paprika, and a generous pinch of salt and pepper. Give it a good toss and roast for 20 minutes.
  3. After 20 minutes, take the tray out of the oven. Add the olives, grated garlic, lemon zest, lemon juice and vegetable stock. Place back in the oven and roast for 15 minutes.
  4. Serve with fresh basil and a side of crusty bread.
Mediterranean traybake with chickpeas and red onion on a white plate

How to store

Store in an airtight container, in the fridge, for up to 3 days. 


Stuffed pittas: Warm the pitta breads in the oven for a few minutes, then split and stuff with the leftovers and some shredded lettuce. Serve with a dollop of yoghurt and/or a drizzle of tahini.

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