Roasted Chickpeas and Peppers With Goat Cheese Recipe (2024)

By Melissa Clark

Roasted Chickpeas and Peppers With Goat Cheese Recipe (1)

Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
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In this quick, colorful sheet-pan dinner, sweet bell peppers and spicy chiles caramelize as they roast, becoming even more intense under the oven’s high heat. Crunchy chickpeas and soft bits of goat cheese add flavor, texture and protein, rounding out the dish. Most of the work here takes place in the oven, leaving you free to make a salad if you want a cool and crisp accompaniment. Note that this recipe serves two or three; if you want to double it, be sure to use two sheet pans and add a few minutes to the cooking time so everything has a chance to turn golden brown.

Featured in: This Sheet-Pan Vegetarian Dinner Can’t Get Much Simpler

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Yield:2 to 3 servings

  • 1(15½-ounce) can chickpeas, drained and patted dry
  • 3medium sweet bell peppers, stemmed, seeded and thinly sliced lengthwise (about 4 cups)
  • 1large medium-spicy pepper, such as banana, Cubanelle, Hungarian wax, Jimmy Nardello or poblano, stemmed, seeded and thinly sliced (about 1 cup)
  • ¼cup extra-virgin olive oil, more for serving
  • 2 to 6sprigs fresh thyme, oregano or rosemary
  • 2garlic cloves, finely grated or minced
  • 1tablespoon red wine vinegar, more to taste
  • 1teaspoon fine sea salt, more as needed
  • 4ounces crumbled fresh goat cheese (½ cup; optional)
  • 3tablespoons chopped fresh basil or mint
  • Crusty bread, for serving (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (3 servings)

574 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 55 grams carbohydrates; 14 grams dietary fiber; 15 grams sugars; 22 grams protein; 1045 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Roasted Chickpeas and Peppers With Goat Cheese Recipe (2)


  1. Heat oven to 425 degrees. In a large bowl, combine chickpeas, sweet peppers and spicy pepper. Add olive oil, herbs, garlic, red wine vinegar and salt, tossing well. Evenly spread the mixture on a large baking sheet.

  2. Step


    Roast for 28 to 35 minutes, stirring once or twice until the peppers are well browned and starting to crisp. Crumble goat cheese on top, if you like, and drizzle with more olive oil, salt, and vinegar if you like. Serve with bread, if using.



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Cooking Notes


For the people apparently flummoxed by the idea of hot peppers: for Pete's sake, just leave them out. Have you never cooked from a recipe before? If you don't like an ingredient just omit it. And to answer the specific question, is there a "substitute" for a spicy pepper? The answer is NO.


This is one of the best dishes ever…and is good as a lone standing dish. Reduced the salt and olive oil but otherwise followed the recipe. Little crumbled feta as a topper. Delish! Katie


You can always substitute an additional cup of non-spicy pepper, thinly sliced. A mixture of colors such as red, yellow, red, green, sweet non-spicy colors would be beautiful. You can sub non-spicy peppers for spicy peppers in any recipe. "Permission" not needed in the recipe.


Can anything be substituted for the spicy pepper? Now that spicy seasoning has taken over the world, :) I wish that information were included in recipes for those who can't eat or dislike eating spicy food.


I have a 'toaster-oven' type of air fryer, this works well but the peppers cook crazy fast. I mixed the chickpeas first in a bowl with the oil/vineger/ herbs and started those first at 400 degrees for about 10 minutes, stirring once, then I dumped the hot chick peas into the mixing bowl with the peppers and stirred to mix then put them all back in the air fryer for about 5 minutes. Watch the peppers carefully, when they are in such thin strips they cook very quickly


I always add 50% more time to NYT recipes. Better to have dinner on the table a few minutes early than a half hour late.


Had old peppers that needed using, and this bit the bill wonderfully!Used 3 peppers and a jalapeño, and added half of a red onion in half moonsDoubled the chickpeas and let them roast while I prepped the veggies bc I like them super crunchyWrapped everything in a tortilla with goat cheese and forgot fresh herbs—didn’t matter—it was delicious


I’m with you. I plan to just ignore the spicy peppers, use more sweet peppers, and add any savory herbs that appeal. Plus feta.

David C

Delicious. Instead of the herbs I used 2 tablespoons of Harissa and half a teaspoon of cayenne. Instead of the chèvre I used feta. Totally delightful.

Matt Nousak

This makes an excellent side dish for grilled meats.


Easy and delicious — perfect meatless Monday dish. I didn’t have any spicy peppers, so I threw in some thinly sliced canned jalapeno peppers. Made 2.5 to 3 servings (for hungry people :)


Is your goat cheese the consistency of cottage cheese or is it semi soft and sold in tubes? If the former, try draining it. And if it’s semi soft, try cutting or spooning little dabs if it on the veggies in the pan. I’m in New York and goat cheeses here range from semi soft to harder blocks (like feta cheese; or does that also not crumble down under;). Good luck!


In her newsletter, Melissa says "you don’t even need to use the peppers or the goat cheese. Try zucchini and blue cheese, or eggplant and feta, or whatever end-of-summer produce you have in your vegetable drawer. It’s sure to be delightful."


I don't see why not. It won't take as long. I'll be using a convection oven


I think from the order of the listed ingredients you are supposed to add the mint or basil with the goat cheese after the pan comes out of the oven. That way the leaves stay green. The photo shows green leaves.


Good enough to add to my rotation. Will add tahini sauce from Cauliflower Shawarma or Roasted Squash Bread Salad recipe when I next make this. Maybe put in pita or lavash.


Good not great. The chickpeas are fun. Try with tahini paste from cauliflower shawarma or squash bread salad recipes.

Nancy J,

Delicious and super-quick! Served with toasted Tuscan bread rubbed with garlic and drizzled with olive oil.

Lori B

Don't need garlic or mint. Dried oregano and thyme are fine


This dish is insanely great!


Delish! After I made the recipe exactly the first time, it is now easy to vary the peppers, onions and cheese. Roasted jalapenos without seeds are surprisingly mild. Add 4 jalapenos to the dish tonight it was still just a mild zing. :) It's become a regular in our rotation.

Lisa H

Love this as both an appetizer with guests and weeknight dinner for myself. So simple and so delicious. Great use for the Cuisenart to cut up all the peppers. Since I like making it with rosemary, I don't think fresh basil or mint is needed or complements the flavors. Not sure I'd use basil or mint if I were using thyme or oregano either.


I added half a thinly sliced onion to this, and it made it go from good to awesome. The onions caramelize a bit and go well with the goat cheese.

Elle NYC

Lovely recipe. I use it as a side dish with meat main course. A confession: I used dried oregano not fresh herbs. Still excellent.


Absolutely love this recipe. And yes I sprinkled Aleppo red pepper flakes on the peppers and chickpeas in place of hot peppers. This is a great dish for non meat eaters and no meat nights.


It's a little cheesy; if/when I do it again, I'll use less and add more liquid post-roast




I substituted 26 oz canned hominy for the chick pea and 7oz Feta for the Goat cheese. Used fresh tarragon and 4 large bell peppers, two medium hot poblano-like peppers. Spread on two cookie sheets. Was Fabulous! Melissa Clark, you rock!


I subbed red onion crescents for half the peppers. I thought it was just too much pepper. And I love the flavor of roasted onions. It was great! I roasted the chick peas separately so they'd crisp up better away from the moist veggies. Marvelous!


I am always looking for a vegetarian main dish for my daughter. This was great and I added cubed roaster sweet potatoes. So good with the cheese. Maybe I will cook the chickpeas a few minutes less next time. Thanks for the great new recipe Melissa!

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Roasted Chickpeas and Peppers With Goat Cheese Recipe (2024)
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