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Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas

4.98 from 37 votes

Prep Time: 15

Cook Time: 30

Total Time: 45

Yield: 4 servings

Course: Dinner

Cuisine: American

Equipment

sheet pan

Ingredients

1 15 ounce can chickpeas (drained and rinsed)
2 tablespoons extra virgin olive oil
2 bunches broccolini (ends trimmed (14 ounces))
1 pint heirloom cherry tomatoes (halved (about 2 cups))
1 small red onion (peeled, quartered and cut into wedges)
1/2 teaspoon kosher salt and black pepper
1/2 lemon (zested)
8 ounces Athenos Traditional Feta Cheese (cut into 8 slices)
crushed red pepper flakes (optional for topping)

Instructions

Dry chickpeas well on a towel or with paper towels.
Preheat the oven to 400F with a rack set in the lower third.
On a sheet pan, combine the broccolini, chickpeas, tomatoes and red onion with the olive oil and toss.
Season with 1/2 teaspoon salt and black pepper to taste, and spread out on the sheet pan.
Nestle the feta slices into the vegetables.
Roast, stirring vegetables and chickpeas halfway but leaving the feta in place, until the tomatoes start to blister and the broccolini is browned, about 25 to 30 minutes.
Squeeze the juice from the lemon half for over everything and top with lemon zest.

Nutrition

Serving: 11/4 cups vegetables, 2 oz cheese, Calories: 372kcal, Carbohydrates: 33g, Protein: 17.5g, Fat: 21.5g, Saturated Fat: 8.5g, Cholesterol: 40.5mg, Sodium: 1127.5mg, Fiber: 9g, Sugar: 13.5g

- WW Points: 9

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