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Sheet pan filled with roasted chickpeas, blistered tomatoes, broccolini, red onions, garlic, lemon, and golden baked feta

Sheet Pan Baked Feta with Veggies & Chickpeas

5 from 1 vote
This sheet pan baked feta is a flavorful one-pan meal with chickpeas, broccolini, and burst tomatoes, all roasted until golden and topped with creamy, golden baked feta.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings : 4 servings

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Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 small red onion, cut into wedges
  • 1 bunch broccolini, trimmed
  • 1½ cups cherry or grape tomatoes
  • 2 blocks feta, (about 6oz each)
  • 1 lemon, halved
  • 1 head garlic, halved crosswise
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)
  • salt, to taste
  • chili flakes, to taste
Start Cooking

Instructions
 

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the base veggies
    On the prepared sheet pan, spread the chickpeas, onion wedges, broccolini, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon smoked paprika, 1 teaspoon cumin, and salt (to taste). Toss gently to coat and spread everything in an even layer.
    Seasoned chickpeas, tomatoes, broccolini, and red onion spread on a sheet pan before baking
  3. Add garlic and lemon
    Nestle in the halved garlic head and lemon halves, cut-side down.
  4. Top with feta
    Place 2 feta blocks on top of the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the feta and season with chili flakes and fresh or dried oregano.
    Sheet pan filled with roasted chickpeas, blistered tomatoes, broccolini, red onions, garlic, lemon, and golden baked feta
  5. Roast
    Bake for 25 to 30 minutes, or until the feta is golden at the edges, tomatoes are blistered, and broccolini is lightly charred.
    Golden baked feta with chickpeas, tomatoes, red onion, and charred broccolini on a parchment-lined sheet pan
  6. Serve
    Plate the roasted veggies and chickpeas with a block of baked feta. Squeeze the roasted lemon over the top, sprinkle with more fresh herbs, and enjoy warm.
    Overhead view of Mediterranean baked feta with chickpeas, tomatoes, and broccolini on a white plate with striped linen

Nutrition

Calories: 469kcalCarbohydrates: 30gProtein: 20gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 76mgSodium: 1288mgPotassium: 460mgFiber: 8gSugar: 4gVitamin A: 1700IUVitamin C: 69mgCalcium: 553mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy at room temp.