Golden Chickpeas, Roasted Broccoli and a Bright Lemon-Feta Finish
Sheet Pan Lemon Chickpeas and Broccoli with Feta is a colorful meatless dinner with crisp-edged broccoli, tender peppers and chickpeas that turn lightly golden in the oven. A squeeze of lemon and a scattering of feta bring it all together without another pan.
The trick is to dry the chickpeas and vegetables well and give them room to roast. Most of the work happens in the oven, leaving time to warm some pita bread or put together a simple salad. Serve this as four light meals with bread, or as a hearty vegetable side.
Questions About This Recipe
Can I use frozen broccoli?
Fresh broccoli gives the best browned edges with this timing. Frozen broccoli releases more water and needs a different roasting schedule, so fresh is the better choice here.
Can I make it vegan?
Leave off the feta or use a plant-based alternative you enjoy. For a vegetarian version with dairy feta, check that the cheese uses vegetarian rennet.
Will the chickpeas be crunchy?
They become lightly crisp on the outside, not as crunchy as chickpeas roasted by themselves. The vegetables add moisture, and the lemon softens the crispness, so serve promptly.
How do I store leftovers?
Refrigerate within 2 hours in a shallow covered container for up to 3–4 days. Reheat to 165°F (74°C). The vegetables will be softer after storage; a little fresh lemon perks them up.
What You Need to Make Sheet Pan Lemon Chickpeas and Broccoli with Feta
- 2 (15-ounce) cans chickpeas, drained, rinsed and thoroughly dried
- 1 pound broccoli, cut into 1 1/2-inch florets
- 1 large red bell pepper, cut into 1/2-inch strips
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 4 ounces feta cheese, crumbled (vegetarian rennet if needed)
- 2 tablespoons chopped parsley, optional
Equipment: An 18-by-13-inch rimmed sheet pan, a large mixing bowl, a clean kitchen towel and a spatula. Use two pans if necessary so the vegetables are not piled on top of one another.
How to Make Sheet Pan Lemon Chickpeas and Broccoli with Feta
- Heat the oven to 425°F (220°C). Lightly oil an 18-by-13-inch rimmed sheet pan. If the vegetables and chickpeas will overlap heavily, use two sheet pans.
- Pat the chickpeas and broccoli very dry. Toss the chickpeas, broccoli and bell pepper with the olive oil, oregano, garlic powder, salt and pepper. Spread in a loose single layer.
- Roast for 25–30 minutes, stirring and turning the broccoli after 15 minutes, until the broccoli stems are tender, the edges are browned and the chickpeas are lightly crisp outside. If using two pans, rotate them between racks halfway through.
- Remove from the oven. Toss with the lemon zest and juice, then scatter the feta and optional parsley over the top. Serve immediately while the broccoli edges are crisp.
Tips for Golden Edges and Plenty of Flavor
- Dry the chickpeas with a clean towel after rinsing. Extra water keeps them from browning.
- Cut broccoli into similar-sized florets. Peel and thinly slice any tender stalks if you want to include them.
- Add lemon juice after roasting so the pan stays dry during cooking.
- Scatter the feta over the hot vegetables at the end for soft, creamy crumbles.
- Want a little heat? Add a small pinch of crushed red pepper with the oregano.
Printable Recipe
Sheet Pan Lemon Chickpeas and Broccoli with Feta
Roasted chickpeas, broccoli and red pepper with lemon and crumbled feta. An easy meatless sheet-pan meal.
Ingredients
- 2 (15-ounce) cans chickpeas, drained, rinsed and thoroughly dried
- 1 pound broccoli, cut into 1 1/2-inch florets
- 1 large red bell pepper, cut into 1/2-inch strips
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 4 ounces feta cheese, crumbled (vegetarian rennet if needed)
- 2 tablespoons chopped parsley, optional
Instructions
- Heat the oven to 425°F (220°C). Lightly oil an 18-by-13-inch rimmed sheet pan. If the vegetables and chickpeas will overlap heavily, use two sheet pans.
- Pat the chickpeas and broccoli very dry. Toss the chickpeas, broccoli and bell pepper with the olive oil, oregano, garlic powder, salt and pepper. Spread in a loose single layer.
- Roast for 25–30 minutes, stirring and turning the broccoli after 15 minutes, until the broccoli stems are tender, the edges are browned and the chickpeas are lightly crisp outside. If using two pans, rotate them between racks halfway through.
- Remove from the oven. Toss with the lemon zest and juice, then scatter the feta and optional parsley over the top. Serve immediately while the broccoli edges are crisp.
Notes
Use feta made with vegetarian rennet if needed. Cook time is 25–30 minutes. Serve as 4 light meals with pita or as a side dish. Refrigerate leftovers within 2 hours for up to 3–4 days; reheat to 165°F (74°C).
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Save this easy sheet-pan recipe for your next meatless dinner, or send it to a friend who always has a can of chickpeas in the cupboard. If you try it, leave a comment and tell us what you served alongside it!
