Sheet Pan Mediterranean Chickpeas and Feta

Roasted chickpeas, tomatoes, zucchini, olives, oregano, and feta make an easy vegetarian Mediterranean sheet pan dinner ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 2 15-ounce cans chickpeas
• 1 pint grape tomatoes
• 1 medium zucchini
• 6 ounces feta cheese
• 0.5 cup kalamata olives
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 medium lemon

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. — 425°F
2. Drain and rinse the chickpeas. Halve the tomatoes, cut the zucchini into 1-inch pieces, and halve the olives if large. (about 5 min)
3. Spread the chickpeas, tomatoes, zucchini, and olives on the pan. Add the olive oil, oregano, garlic powder, salt, and pepper, then toss to coat. (about 3 min)
4. Roast until the vegetables are tender and the chickpeas are lightly crisped, about 20 minutes. (about 20 min) — 425°F
5. Nestle the feta among the roasted vegetables and roast until warmed and lightly softened, about 5 minutes. (about 5 min) — 425°F
6. Squeeze the lemon over the pan and serve warm. (about 1 min)