Weeknight • Vegetarian
One-Pan Mediterranean Chickpea & Feta
A vibrant, healthy, and incredibly easy vegetarian meal bursting with Mediterranean flavors.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
- Level
- Weeknight
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Looking for a burst of fresh, savory flavors without a mountain of dishes? This One-Pan Mediterranean Chickpea & Feta bake is your new best friend! It's super simple to throw together, packed with wholesome ingredients, and delivers a delicious, satisfying meal that's perfect for any night of the week. Get ready to fall in love with sheet pan cooking!
Ingredients
Yield: 4 servings
Main
- 2 (15-oz) cans chickpeas, rinsed and drained
- 1 pint cherry or grape tomatoes, halved
- 1 red bell pepper, chopped into 1-inch pieces
- 1 zucchini, chopped into 1-inch pieces
- 1/2 red onion, thinly sliced
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 4 oz feta cheese, crumbled
- Fresh parsley or dill, chopped, for garnish
- Lemon wedges, for serving
Preparation
Step 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2
In a large bowl, combine the rinsed chickpeas, halved cherry tomatoes, chopped red bell pepper, chopped zucchini, and sliced red onion. Drizzle with olive oil, then sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss everything gently to ensure an even coating.
Step 3
Spread the mixture in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, and the chickpeas are lightly crisp.
Step 4
Remove the baking sheet from the oven. Sprinkle the crumbled feta cheese evenly over the roasted vegetables and chickpeas. Return to the oven for another 5 minutes, or until the feta is slightly warmed and softened.
Step 5
Garnish with fresh parsley or dill. Serve immediately with lemon wedges on the side, perfect on its own or alongside some warm pita bread or quinoa.
Tips
- Ensure chickpeas are very dry after rinsing to get them crispy when roasted.
- Don't overcrowd your sheet pan! Give everything space to roast, not steam. Use two sheets if necessary.
- For extra flavor, add a few Kalamata olives to the pan during the last 10 minutes of roasting.
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