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
- 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)
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.
Garnish with chopped parsley and serve warm.
Notes
Add cherry tomatoes, eggplant, or cauliflower for more variety.
To make it vegan, use dairy-free feta or omit the cheese.
Serve over couscous, quinoa, or inside warm pita with greens.
Don’t overcrowd the pan—use two if needed for even roasting.
Leftovers keep well and taste great cold too!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 25 mg