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11) Mediterranean Chickpea and Feta Sheet Pan

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 pint cherry tomatoes halved
  • 1 red bell pepper sliced
  • 1 small red onion sliced
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 4 oz feta crumbled
  • Juice of 1 lemon
  • 2 tbsp chopped parsley

Method
 

  1. Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
  2. Toss chickpeas, tomatoes, pepper, and onion with oil, oregano, paprika, salt, and pepper directly on the pan.
  3. Roast 20 to 25 minutes until vegetables are tender and chickpeas are lightly browned.
  4. Remove from oven, crumble feta over the top, squeeze lemon juice generously, and sprinkle parsley.
  5. Serve straight from the pan with pita or rice.