Ingredients
- 1 1/2 cups cooked chickpeas or 1-14 ounce can chickpeas, drained and rinsed
- 1/2 cup kalamata olives pitted and chopped
- 1 pint cherry tomatoes
- 1 medium zucchini cut into 1/2-inch dice
- 6 ounces feta cheese cut into 1-inch cubes
- 2 small red onions cut into 1/2-inch wedges
- 1 tsp oregano dried
- juice of 1 lemon
- 1/4 cup olive oil extra virgin
- salt and pepper to taste
Method
- Preheat the oven to 450°F.
- On a large sheet pan, combine chickpeas, olives, cherry tomatoes, zucchini, feta, and red onions.
- Drizzle with olive oil and lemon juice, then sprinkle with oregano, salt, and pepper. Toss until everything is evenly coated.
- Spread the ingredients into a single layer.
- Roast for 35–40 minutes, until the zucchini is tender, the tomatoes begin to burst, and the vegetables are lightly golden.
- Serve warm, optionally garnished with fresh parsley or an extra squeeze of lemon.