Sheet Pan Chickpeas with Feta and Roasted Tomatoes
Ingredients
- 2 cans (15 oz each)canned chickpeas (drained and rinsed)
- 2 cupscherry tomatoes
- 1red onion (medium)
- 6 ouncesfeta cheese
- 4 tablespoonsolive oil
- 3 clovesgarlic
- 1 teaspoondried oregano
- ·salt
- ·black pepper
- 1fresh lemon
- 3 cupsfresh spinach (optional)
Prep
- 01
Halve the cherry tomatoes.
- 02
Dice 1 medium red onion.
- 03
Mince 3 garlic cloves.
- 04
Cut 1 lemon into halves for juicing.
Method
- 01
Preheat your oven to 425°F.
- 02
On a large sheet pan, toss the drained chickpeas, cherry tomatoes, and red onion with 3 tablespoons olive oil, minced garlic, dried oregano, 1/2 teaspoon salt, and a pinch of black pepper until everything is evenly coated.
- 03
Spread the mixture in a single layer and roast for 20 minutes, stirring halfway through, until the chickpeas are crispy at the edges and tomatoes soften.
- 04
Remove from the oven and crumble the feta cheese over the top. If using spinach, scatter it over the pan now; it will wilt from the residual heat.
- 05
Drizzle with 1 tablespoon fresh lemon juice and the remaining 1 tablespoon olive oil. Taste and adjust seasoning with salt and pepper.
- 06
Serve warm directly from the pan, or divide among bowls.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the oil before roasting. A pinch of smoked paprika brings deeper flavor. Fresh herbs like dill or parsley scattered at the end add brightness.
Leftovers keep for 2 days and reheat well. Serve with crusty bread to soak up the pan juices, or spoon over grain bowls or pasta.