Sheet pan roasted vegetables with chickpeas and feta recipe
This simple, healthy sheet pan dinner is packed with roasted vegetables, crispy chickpeas, and tangy feta cheese. The combination of flavors and textures makes it a hearty, vegetarian meal or an easy side dish. The chickpeas add a satisfying crunch while the feta provides a creamy, salty contrast to the roasted vegetables.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4-6
Ingredients:
For the vegetables:
1 medium zucchini, cut into half-moons
1 bell pepper (red or yellow), cut into strips
1 red onion, cut into wedges
1 cup cherry tomatoes, halved
1 medium sweet potato, peeled and diced
1 cup cauliflower florets
1 cup chickpeas (canned or cooked from dried)
For the seasoning:
3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
Salt and black pepper, to taste
For the topping:
1/2 cup crumbled feta cheese (or more, to taste)
Fresh parsley or basil, for garnish (optional)
A drizzle of balsamic glaze or olive oil (optional)
Instructions:
Preheat oven:
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it with olive oil.
Prepare the vegetables:
Wash and chop all the vegetables as described above. Make sure everything is cut into even-sized pieces for uniform cooking.
Drain and rinse the chickpeas (if using canned), then pat them dry with a paper towel. This will help them crisp up when roasted.
Toss with oil and spices:
In a large bowl, combine the zucchini, bell pepper, onion, tomatoes, sweet potato, cauliflower, and chickpeas.
Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, cumin, oregano, salt, and black pepper.
Toss everything together until evenly coated.
Roast the vegetables and chickpeas:
Spread the mixture evenly across the sheet pan. Be sure not to overcrowd the pan so everything can roast properly and get crispy.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned, and the chickpeas are crispy.
Add feta:
About 5 minutes before the vegetables are done, sprinkle the crumbled feta over the roasted vegetables. Return to the oven to allow the feta to warm and soften slightly.
Serve:
Once everything is roasted to perfection, remove from the oven. If desired, drizzle with balsamic glaze or a bit more olive oil, and garnish with fresh herbs like parsley or basil.
Serve warm, either on its own or with a side of quinoa, rice, or a simple green salad.
Notes and Tips:
Vegetable Variations:
Feel free to swap or add other vegetables, like carrots, Brussels sprouts, butternut squash, or parsnips. Just make sure to cut everything into similar-sized pieces for even roasting.
Chickpeas:
For extra crispy chickpeas, toss them with a bit of cornstarch before roasting, or spread them out on the sheet pan in a single layer to avoid steaming.
If you prefer, you can roast the chickpeas separately on a smaller pan to ensure they don’t get too soft during the vegetable roasting.
Feta Alternatives:
If you’re not a fan of feta or prefer a vegan option, you can use a plant-based feta or skip the cheese altogether and top with avocado or a tahini dressing after roasting.
Meal Prep:
This dish is great for meal prep! Roast the vegetables and chickpeas in advance, store in airtight containers in the fridge for up to 4 days, and reheat when ready to serve. The feta can be added right before serving.
Serving Suggestions:
Serve over quinoa, couscous, or a bed of greens for a fuller meal. You can also add a protein source, like grilled chicken, lamb, or a poached egg on top, if desired.
This Sheet Pan Roasted Vegetables with Chickpeas and Feta is an easy, flavorful, and nutritious dish that combines savory roasted vegetables, crispy chickpeas, and the creamy tang of feta. The dish is naturally vegetarian and can be made vegan by skipping the feta. It’s versatile, customizable with your favorite veggies, and great for meal prep or a simple weeknight dinner. With minimal hands-on time and a short cooking time, it’s a perfect recipe for busy days. Plus, it’s a one-pan wonder, making cleanup a breeze!