Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas
User Reviews
5
Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas
Description
Start by patting canned chickpeas dry to remove excess moisture, which helps them roast crispier. Toss broccolini, chickpeas, halved cherry tomatoes, and quartered red onion with olive oil, salt, and black pepper on a sheet pan. Nestle slices of feta cheese between the vegetables to allow the cheese to soften and slightly melt during roasting without mixing into the vegetables early on.
Roast in a 400°F oven for 25 to 30 minutes, stirring the vegetables and chickpeas halfway through, while leaving the feta slices in place. The roasting process caramelizes the tomatoes and browns the broccolini, intensifying their flavors. The feta softens and develops a creamy texture rather than melting away.
Finishing with a squeeze of fresh lemon juice and a sprinkle of lemon zest lifts the dish with bright acidity, balancing the savory roasted elements. This combination makes a versatile dish that can serve as a hearty side or a light vegetarian main. Optionally, crushed red pepper flakes add a touch of spicy heat.
Ingredients
- 1 ounce chickpeas drained and rinsed, canned
- 2 tablespoons extra virgin olive oil
- 2 bunches broccolini (ends trimmed (14 ounces))
- 1 pint cherry tomatoes halved (about 2 cups, heirloom variety
- 1 small red onion (peeled, quartered and cut into wedges)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 lemon (zested)
- 8 ounces feta cheese cut into 8 slices, Athenos Traditional
- red pepper flakes optional for topping, crushed
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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 11/4 cups vegetables, 2 oz cheese | |
| Calories | 372kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 17.5g | 35% |
| Fat | 21.5g | 33% |
| Saturated Fat | 8.5g | 43% |
| Cholesterol | 40.5mg | 14% |
| Sodium | 1127.5mg | 47% |
| Fiber | 9g | 36% |
| Sugar | 13.5g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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