Baked Feta with Broccolini and Chickpeas (Easy Sheet Pan Dinner)

Baked Feta with Broccolini & Chickpeas

A 30-minute, mostly hands-off vegetarian sheet pan dinner that’s like a restaurant appetizer turned into a meal.

Ingredients (serves 3–4)

• 1–2 bunches broccolini, ends trimmed

• 1 pint cherry or grape tomatoes, halved

• 1 small red onion, cut into wedges (optional but nice)

• 1 can chickpeas (15 oz), drained, rinsed, and patted dry

• 8 oz block feta, cut into 4–6 thick slices

• 2–3 Tbsp olive oil

• 1 tsp dried oregano

• ¼–½ tsp red pepper flakes (optional)

• Salt and black pepper

• ½ lemon (zest + juice), plus extra wedges for serving

• Fresh herbs for finishing (parsley, basil, or dill), chopped

Directions

1. Heat oven to 400°F and line a rimmed sheet pan with parchment for easier cleanup.

2. On the pan, toss broccolini, tomatoes, onion, and chickpeas with olive oil, oregano, red pepper flakes, salt, and pepper. Spread in an even layer.

3. Nestle the feta slices among the vegetables and chickpeas so each piece has a bit of space.

4. Roast 20–25 minutes, tossing the veggies and chickpeas once halfway through (leave the feta in place), until broccolini is browned, tomatoes are blistered, and feta is soft and lightly golden.

5. As soon as it comes out of the oven, zest and squeeze the lemon over everything and shower with fresh herbs. Taste and adjust salt.

How to serve

• Scoop into shallow bowls with toasted sourdough, naan, or pita.

• Or serve over orzo, couscous, or farro to turn it into a heartier main.