Mediterranean Roasted Chickpeas and Vegetables

Ingredients

• 2 cups chickpeas, rinsed and drained
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, sliced
• 1 cup broccoli florets
• 1/4 cup Kalamata olives, chopped
• 1/4 cup feta cheese
• 2 Tbs olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/4 tsp salt and pepper to taste
• 1 lemon, sliced into wedges
• 1 Tbs fresh parsley

Directions

1. Preheat your oven to 400°F (200°C).
2. Prepare vegetables according to directions.
3. On a large sheet pan, spread out the chickpeas, cherry tomatoes, red bell pepper, yellow bell pepper, red onion, and frozen broccoli florets.
4. Drizzle the olive oil over the vegetables and chickpeas then sprinkle with dried oregano, dried thyme, garlic powder, salt, and pepper. Toss everything together to coat evenly.
5. Spread the mixture out in an even layer on the sheet pan then roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are slightly crispy.
6. Remove the sheet pan from the oven and sprinkle with Kalamata olives and crumbled feta cheese.
7. Serve with lemon wedges and garnish with fresh parsley.