Name: Sheet-Pan Zucchini & Chickpea Bake with Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchinis, sliced into rounds; 1 can (400g) chickpeas, drained and rinsed; 1 red bell pepper, sliced; 1 small red onion, sliced; 3 tbsp olive oil; 1 tsp dried oregano; 1 tsp smoked paprika; Salt & pepper, to taste; ½ cup crumbled feta cheese; 1 tbsp fresh parsley, chopped (for garnish)

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Picture golden-roasted zucchini slices, crispy chickpeas, and tender bell peppers, all finished with warm, melty feta and a touch of fresh parsley for a burst of brightness.

This is the kind of recipe that satisfies without slowing you down. It’s made with simple ingredients—nothing fussy or hard to find—but delivers big on Mediterranean-inspired flavor. The textures are spot-on: crispy edges, tender bites, and creamy cheese with every forkful.

Whether you’re cooking for yourself, feeding your family, or just trying to clean out the fridge, this is the one you’ll want to bookmark. Let’s dive into this colorful sheet-pan dinner that’s just as good leftover as it is hot from the oven.

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Why Sheet-Pan Zucchini & Chickpea Bake with Feta Is a Weeknight Winner

A cozy, flavorful dinner ready in 30 minutes

This sheet-pan zucchini & chickpea bake with feta has everything going for it. It’s the definition of no-fuss—just slice, toss, roast, and eat. In under 35 minutes, you’ve got a warm, nourishing dish with complex flavor and crowd-pleasing textures.

The smoked paprika gives the chickpeas a little extra punch, while the roasted zucchini adds a mellow sweetness. When the feta hits the hot tray, it softens slightly, adding salty creaminess to balance out the sweetness of the roasted red onion and bell pepper. The whole thing is deeply savory and wildly comforting without being heavy.

The kind of dinner you’ll actually crave

Let’s talk real life: this recipe is easy. But more importantly, it’s one you’ll crave again and again. It’s vegetarian, high in fiber, and packed with protein from the chickpeas and feta. You won’t miss the meat.

Serve it as is for a lighter dinner or bulk it up with couscous or quinoa. You can even toss the roasted mix into a wrap with a smear of hummus for the next day’s lunch. It’s the kind of flexible, feel-good meal that works on your schedule.

And if you’re a fan of hands-off sheet pan meals, you’ll also love this Roasted Veggie Feta Sheet Pan—another warm, veggie-packed dinner made easy.

Sheet-Pan Zucchini & Chickpea Bake with Feta

Ingredients & Easy Customizations for Sheet-Pan Zucchini Chickpea Bake

Pantry-friendly ingredients and flavor essentials

You probably already have most of these on hand. This recipe uses whole, familiar ingredients that shine when roasted together. Here’s everything you’ll need:

Ingredient	Quantity
Zucchini	2 medium, sliced into rounds
Chickpeas	1 can (400g), drained & rinsed
Red Bell Pepper	1, sliced
Red Onion	1 small, sliced
Olive Oil	3 tbsp
Dried Oregano	1 tsp
Smoked Paprika	1 tsp
Salt & Pepper	To taste
Feta Cheese	½ cup, crumbled
Fresh Parsley	1 tbsp, chopped (for garnish)

The olive oil and paprika create that delicious caramelized edge, and oregano brings out the Mediterranean flair. Feta melts into the mix, creating little pockets of briny richness.

Smart swaps and delicious additions

The beauty of this zucchini chickpea sheet-pan bake is that it’s a template—you can change it up however you like. Try these variations:

Add-ins: Roasted cherry tomatoes, cubed eggplant, sliced mushrooms, sweet potato chunks, or cauliflower florets.
Spices: Replace smoked paprika with cumin, curry powder, or za’atar for a twist.
Protein boost: Add canned white beans or cooked quinoa to the mix.
Cheese swaps: Goat cheese or a dairy-free feta substitute both work beautifully.
Turn it into a meal: Serve over warm couscous, rice, or stuff into pita with greens and lemon yogurt.

And if you’re into customizing, this Sheet Pan Roasted Veggies with Tzatziki is another great way to use roasted vegetables in a Mediterranean-style dish.

How to Make Sheet-Pan Zucchini & Chickpea Bake with Feta

Step-by-step instructions for perfect roasting

Here’s how to get those veggies golden and the feta just melty enough to bring it all together:

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Prep your veggies: Slice zucchini, onion, and bell pepper. Rinse and drain the chickpeas.
Toss to coat: In a large mixing bowl, combine the zucchini, chickpeas, red onion, and bell pepper. Drizzle with olive oil, then sprinkle with oregano, smoked paprika, salt, and pepper. Mix well until everything is evenly seasoned.
Spread out: Arrange in a single layer on the sheet pan. Avoid overcrowding—use two pans if necessary.
Bake for 25–30 minutes, tossing once halfway through, until the veggies are tender and starting to brown.
Add feta: Sprinkle the crumbled feta over the top and return to the oven for 5 more minutes, just until the cheese is soft.
Garnish and serve: Top with fresh parsley and enjoy warm.

Tips for best texture and flavor

Don’t skip the toss halfway: It helps ensure even roasting and color.
Watch your veggie sizes: Keep slices similar in thickness to prevent uneven cooking.
Use parchment paper or a well-oiled pan to avoid sticking and get crisp edges.
Fan ovens may cook faster: Start checking at 22 minutes for doneness.
Let it sit a minute before serving: This helps the flavors settle and makes it easier to lift from the tray.

Serving, Storage, and Nutrition for Zucchini Chickpea Bake with Feta

What to serve with it: Simple pairing ideas

This zucchini and chickpea bake with feta is satisfying on its own but even better when paired with something fresh or carby:

Grain bowls: Serve over couscous, brown rice, or lemony quinoa.
Wrap it up: Tuck into warm pita with greens and a drizzle of tahini.
Cool contrast: Pair with a cucumber yogurt sauce or a squeeze of lemon.
Add crunch: Top with roasted walnuts or pine nuts before serving.
Serve over salad: Toss with spinach, arugula, or kale for a warm dinner salad.

Looking for a similar protein-packed dinner? Try this Sheet Pan Lemon Chicken with Roasted Vegetables—it’s a favorite for a reason.

Storage, leftovers & nutrition info

This dish stores beautifully, making it great for meal prep or next-day lunches.

Fridge: Store in an airtight container up to 4 days.
Freezer: Freeze in portions for up to 1 month. Thaw before reheating.
Reheat: Warm in a 180°C oven for 10 minutes or microwave in 1-minute bursts until hot.

Nutrition per serving (makes 4 servings):

Nutrient	Per Serving
Calories	380
Protein	14g
Carbohydrates	34g
Fat	22g
Fiber	8g

Frequently Asked Questions (FAQ)

Can I make this sheet-pan zucchini & chickpea bake vegan?
Absolutely. Just swap out the feta for a vegan cheese or omit it altogether. The spices and roasted veggies are flavorful on their own.

Do I need to peel the zucchini?
Nope! The peel gets tender in the oven and adds great texture and nutrients.

Can I prep this recipe ahead?
Yes. You can prep the veggies and season them ahead of time. Store in the fridge until ready to roast. It’s also delicious cold or at room temp.

What other cheeses work instead of feta?
Try crumbled goat cheese, grated parmesan, or dairy-free options like almond-based feta.

Can I make it spicy?
Yes! Add a pinch of chili flakes or cayenne with the spices if you want a little heat.

Conclusion

There’s something incredibly satisfying about tossing together simple pantry ingredients and pulling a deeply flavorful, hearty meal out of the oven—especially when it’s as easy as this Sheet-Pan Zucchini & Chickpea Bake with Feta.

From crispy chickpeas to melty feta and herb-sprinkled veggies, this recipe proves that healthy can still feel indulgent. It’s just the thing for a stress-free dinner with minimal cleanup and maximum flavor.

If you loved this one, try these next:

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Sheet-Pan Zucchini & Chickpea Bake with Feta

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Author: Lisa
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This easy Sheet-Pan Zucchini & Chickpea Bake with Feta is a flavorful, Mediterranean-inspired one-pan dinner packed with roasted vegetables, crispy chickpeas, and creamy feta. It’s wholesome, hearty, and ready in just 35 minutes—perfect for busy weeknights.

Ingredients

Scale

2 medium zucchinis, sliced into rounds
1 can (400g) chickpeas, drained and rinsed
1 red bell pepper, sliced
1 small red onion, sliced
3 tbsp olive oil
1 tsp dried oregano
1 tsp smoked paprika
Salt & pepper, to taste
½ cup crumbled feta cheese
1 tbsp fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss zucchini, chickpeas, red bell pepper, and onion with olive oil, oregano, paprika, salt, and pepper.
Spread the mixture evenly on the prepared baking sheet.
Roast for 25–30 minutes, tossing halfway, until veggies are golden and tender.
Remove from oven, sprinkle with feta, and return to oven for 5 more minutes.