Sheet Pan Feta w/broccoli, Tomatoes & Chickpeas
So easy to adapt to whatever you have on hand. Simple & tasty.
Ingredients
Units
Scale
- 1 15 ounce can chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 head of broccoli, cut into large florets (OR Cauliflower)
- 1 pint heirloom cherry tomatoes, halved (about 2 cups)
- 1 small red onion, peeled, quartered and cut into wedges
- 1/2 teaspoon kosher salt and black pepper
- 1/2 lemon, zested
- 8 ounces Feta Cheese, broken into several chunks
- crushed red pepper flakes, optional for topping
Instructions
- Dry chickpeas well on a towel or with paper towels.
- Preheat the oven to 400F with a rack set in the lower third.
- On a sheet pan, combine the broccoli or cauliflower, chickpeas, tomatoes and red onion with the olive oil and toss.
- Season with 1/2 teaspoon salt and black pepper to taste, and spread out on the sheet pan.
- Nestle the feta slices into the vegetables.
- Roast, stirring vegetables and chickpeas halfway but leaving the feta in place, until the tomatoes start to blister and the broccolini is browned, about 25 to 30 minutes.
- Squeeze the juice from the lemon half for over everything and top with lemon zest.
Notes
You can swap out other veggies in this – cauliflower, cabbage, carrots etc.