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–+ servings

Baked Feta with Broccolini & Chickpeas

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Starters
Ingredients Method

Ingredients
  

  • 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
  • 1/4 - 1/2 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

Method
 

  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
  1. Scoop into shallow bowls with toasted sourdough, naan, or pita.
  2. Or serve over orzo, couscous, or farro to turn it into a heartier main.

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