Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sheet-Pan Zucchini & Chickpea Bake with Feta

Sheet-Pan Zucchini & Chickpea Bake with Feta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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)


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