Mediterranean Sheet Pan Chickpea and Vegetable Bake
Crispy chickpeas roasted with Mediterranean vegetables, herbs, and feta cheese. One-pan vegetarian dinner ready in 35 minutes.
AI SCORE
87
/100
⏱️
63 min
Time
👥
4 people
Servings
🔥
420 kcal
Calories
📊
easy
Difficulty
Ingredients
- 2 cans chickpeas, drained and rinsed
- 2 zucchini, sliced
- 1 red onion, wedged
- 2 cups cherry tomatoes
- 1 red bell pepper, chopped
- 4 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 100g feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
1
Preheat oven to 400°F and line a large sheet pan with parchment paper
2
Pat chickpeas dry and toss with 2 tbsp olive oil, oregano, thyme, salt, and pepper
3
Arrange chickpeas, zucchini, red onion, cherry tomatoes, and bell pepper on sheet pan
4
Drizzle vegetables with remaining olive oil and minced garlic
5
Roast for 25-30 minutes until chickpeas are crispy and vegetables are tender
6
Remove from oven and immediately sprinkle with lemon juice, zest, and crumbled feta
7
Garnish with fresh parsley and serve warm
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
Did you make this?
Upload your photo and show how it turned out.
