Mediterranean Roasted Chickpeas and Vegetables
I’ll be honest, on my recent vacation I enjoyed the Mediterranean vegetarian dishes almost as much as the gelato (and that’s saying something! 😅). One of my favorite takeaways from the trip was the simplicity, freshness, and flavor of plant-based meals. This Mediterranean Roasted Chickpeas and Vegetables recipe is precisely that: a colorful mix of hearty chickpeas, seasonal veggies, and bright spices that come together in the oven with almost no effort. It’s nourishing, satisfying, and proof that vegetables can absolutely hold their own at the center of the plate. This dish is packed with fiber, plant-based protein, and antioxidants that support digestion, heart health, and provide long-lasting energy. A win for your taste buds and your body!
Equipment
- sheet pan
Ingredients
- 2 cups chickpeas rinsed and drained
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion sliced
- 1 cup broccoli florets
- 1/4 cup Kalamata olives chopped
- 1/4 cup feta cheese
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/4 teaspoon salt and pepper to taste
- 1 lemon sliced into wedges
- 1 Tablespoon fresh parsley
Instructions
- Preheat your oven to 400°F.
- On a large sheet pan, spread out the chickpeas, cherry tomatoes, red bell pepper, yellow bell pepper, red onion, and frozen broccoli florets.
- Drizzle the olive oil over the vegetables and chickpeas then sprinkle with dried oregano, dried thyme, garlic powder, salt, and pepper. Toss everything together to coat evenly.
- Spread the mixture out in an even layer on the sheet pan then roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are slightly crispy.
- Remove the sheet pan from the oven and sprinkle with Kalamata olives and crumbled feta cheese.
- Serve with lemon wedges and garnish with fresh parsley.
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