Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas
Indulge in the delightful flavors of our Sheet Pan Baked Feta with Broccolini, Tomatoes, and Chickpeas. This vibrant dish brings together creamy baked feta cheese, tender broccolini, juicy tomatoes, and hearty chickpeas, all roasted to perfection on a single sheet pan. The simplicity of preparation and the explosion of taste make it an ideal choice for a weeknight dinner or a casual gathering. Enjoy the harmonious blend of textures and flavors in every bite!
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Ingredients
- 1 15 ounce can chickpeas
- 1 small red onion
- 1/2 teaspoon kosher salt and black pepper
- 1/2 lemon
- 8 ounces Athenos Traditional Feta Cheese
- crushed red pepper flakes
- 1 pint heirloom cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 2 bunches broccolini
Equipment Needed
- sheet pan
Instructions
- 1
Thoroughly pat the chickpeas dry using a kitchen towel or paper towels.
- 2
Set your oven to preheat at 400°F, ensuring the rack is positioned in the lower third of the oven.
- 3
In a sheet pan, mix the broccolini, chickpeas, tomatoes, and red onion together with the olive oil, tossing until everything is well-coated.
- 4
Sprinkle with 1/2 teaspoon of salt and add black pepper to your liking, then arrange the mixture evenly across the sheet pan.
- 5
Place the slices of feta among the vegetables, tucking them in.
- 6
Roast in the oven, stirring the vegetables and chickpeas halfway through while keeping the feta undisturbed, until the tomatoes begin to blister and the broccolini turns golden, approximately 25 to 30 minutes.
- 7
Drizzle the juice from half a lemon over the dish and finish with a sprinkle of lemon zest on top.