Description
If you enjoy sheet pan dinners, you’ll love this vegetarian Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas loaded with flavor!
Equipment
sheet pan
Ingredients
1 15 ouncecan chickpeas, drained and rinsed
2tablespoonsextra virgin olive oil
2bunches broccolini, ends trimmed (14 ounces)
1pintheirloom cherry tomatoes, halved (about 2 cups)
1small red onion, peeled, quartered and cut into wedges
1/2teaspoonkosher salt and black pepper
1/2lemon, zested
8ouncesAthenos Traditional Feta Cheese, cut into 8 slices
crushed red pepper flakes, optional for topping
Instructions
Dry chickpeas well on a towel or with paper towels.
- Preheat the oven to 400F with a rack set in the lower third.
- On a sheet pan, combine the broccolini, chickpeas, tomatoes and red onion with the olive oil and toss.
Season with 1/2 teaspoon salt and black pepper to taste, and spread out on the sheet pan.
Nestle the feta slices into the vegetables.
- Roast, stirring vegetables and chickpeas halfway but leaving the feta in place, until the tomatoes start to blister and the broccolini is browned, about 25 to 30 minutes.
Squeeze the juice from the lemon half for over everything and top with lemon zest.
Last Step:
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Nutrition
Serving: 11/4 cups vegetables, 2 oz cheese, Calories: 372kcal, Carbohydrates: 33g, Protein: 17.5g, Fat: 21.5g, Saturated Fat: 8.5g, Cholesterol: 40.5mg, Sodium: 1127.5mg, Fiber: 9g, Sugar: 13.5g
