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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

Instructions

  • Preheat your oven to 400°F (200°C).
  • Prepare vegetables according to directions.
  • On a large sheet pan, spread out the chickpeas, cherry tomatoes, red bell pepper, yellow bell pepper, red onion, and frozen broccoli florets.
  • 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.
  • 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.
  • Remove the sheet pan from the oven and sprinkle with Kalamata olives and crumbled feta cheese.
  • Serve with lemon wedges and garnish with fresh parsley.