Sheet Pan Mediterranean Roasted Chickpeas and Vegetables

Meal Type: Lunch, Dinner, Side

Servings: 4

Ingredients

• 2 cups chickpeas, rinsed and drained

• 1 pint cherry tomatoes, halved

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 red onion, sliced

• 1 cup broccoli florets

• ¼ cup Kalamata olives, chopped

• ¼ cup feta cheese, crumbled

• 2 Tbsp olive oil

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp garlic powder

• ¼ tsp salt, to taste

• ¼ tsp black pepper, to taste

• 1 lemon, sliced into wedges

• 1 Tbsp fresh parsley, chopped

Directions

Prep

1. Preheat oven to 400°F (200°C).

2. Prepare vegetables according to directions (chop, dice, and slice as needed).

   
   

Make

1. On a large sheet pan, spread out the chickpeas, cherry tomatoes, red bell pepper, yellow bell pepper, red onion, and broccoli florets.

2. Drizzle olive oil over the vegetables and chickpeas, then sprinkle with dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss to coat evenly.

3. Spread the mixture into an even layer on the sheet pan.

4. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and chickpeas are slightly crispy.

5. Remove from the oven and sprinkle with chopped Kalamata olives and crumbled feta cheese.

6. Serve with lemon wedges and garnish with fresh parsley.