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0 from 30 votes

Roasted Chickpeas with Sweet Peppers and Feta

I love these roasted chickpeas with tomatoes and sweet peppers. They are savory, sweet and so delicious - super satisfying when served with pita, in salads or on top of grain bowls. Easy, versatile and perfect for leftovers!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 2 (14 ounce) cans chickpeas, drained rinsed patted dry
  • 2 cups whole cherry tomatoes
  • 1 ½ cups sliced sweet peppers
  • 1 shallot, thinly sliced
  • 2 to 3 tablespoons olive oil
  • kosher salt and pepper
  • 1 teaspoon garlic powder
  • ½ cup crumbled Feta cheese
  • ⅓ cup chopped fresh parsley
  • Pita bread, for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. Place the chickpeas, tomatoes, peppers and shallots on a baking sheet. Drizzle all over with olive oil and sprinkle with a big pinch of salt and pepper. Sprinkle with garlic powder. Toss well to make sure everything is coated.
  3. Roast for 30 to 35 minutes. Remove the pan and top with crumbled feta. Return the pan to the oven and roast for another 8 to 10 minutes.
  4. Top with chopped fresh parsley before serving. Serve with pita bread, on salad, grain bowls, with crackers or as a simple side dish!

Notes

  • adapted from the NYT