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Mediterranean Chickpea Sheet Pan Dinner

This colorful, veggie-packed dinner is perfect for those nights when you want something healthy but don't want to spend hours in the kitchen. The chickpeas get wonderfully crispy, and the Mediterranean flavors will transport your taste buds straight to the Greek islands. Plus, cleanup is a breeze with just one 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 patted dry
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 1 pint cherry tomatoes
  • 4 tablespoons olive oil divided
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • Fresh parsley for garnish

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper.
  2. In a large bowl, toss chickpeas with 2 tablespoons olive oil, oregano, garlic powder, salt, and pepper until well coated.
  3. In another bowl, toss bell peppers, onion, and cherry tomatoes with remaining 2 tablespoons olive oil and a pinch of salt.
  4. Spread chickpeas and vegetables evenly on the prepared sheet pan, making sure not to overcrowd.
  5. Roast for 25 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender and slightly charred.
  6. Remove from oven, drizzle with lemon juice, and sprinkle with crumbled feta and fresh parsley before serving.