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Sheet Pan Mediterranean Chickpeas

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Prep Time 10 minutes
Cook Time 35 minutes
Course Dinner, Entree, Side Dish
Cuisine Greek
Servings 4
Calories 413 kcal

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

Instructions
 

  • 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.

Nutrition

Calories: 413kcalCarbohydrates: 32gProtein: 14gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 38mgSodium: 917mgPotassium: 697mgFiber: 8gSugar: 10gVitamin A: 949IUVitamin C: 45mgCalcium: 291mgIron: 4mg
Keyword Mediterranean Chickpeas
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