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Mediterranean Sheet Pan Roasted Chickpea and Vegetable Bake

A easy, healthy, single-pan Mediterranean meal packed with colorful vegetables, high-fiber chickpeas, robust spices, and creamy feta cheese. Naturally vegetarian and gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

  • - 1 can 400g / 15 oz chickpeas, rinsed, drained, and thoroughly dried
  • - 2 medium zucchinis sliced into 1/2-inch rounds
  • - 1 large red bell pepper chopped into bite-sized pieces
  • - 1 small red onion sliced into rings or wedges
  • - 3 tbsp extra virgin olive oil
  • - 1 tsp dried oregano
  • - 1 tsp smoked paprika
  • - 1 tsp garlic powder
  • - 1/2 tsp sea salt or to taste
  • - 1/4 tsp freshly cracked black pepper
  • - 1/2 cup crumbled feta cheese
  • - 1 tbsp fresh lemon juice
  • - 2 tbsp fresh flat-leaf parsley finely chopped

Method
 

  1. Preheat oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
  2. Ensure chickpeas are thoroughly dried using paper towels to remove excess moisture.
  3. On the sheet pan, combine the dried chickpeas, zucchini rounds, red bell pepper pieces, and red onion rings.
  4. Drizzle with extra virgin olive oil and sprinkle with dried oregano, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat everything evenly.
  5. Spread ingredients into an even, single layer across the tray without overcrowding.
  6. Roast in the preheated oven for 25–30 minutes, flipping at the 15-minute mark, until vegetables are tender with caramelized edges and chickpeas are crisp.
  7. Remove from oven and immediately scatter crumbled feta over the warm dish.
  8. Finish with a fresh squeeze of lemon juice and chopped parsley before serving.

Notes

- To keep chickpeas extra crispy, do not skip drying them thoroughly with paper towels prior to roasting.
- To make vegan, swap the dairy feta with plant-based feta or Kalamata olives.