Mediterranean Chickpeas, Sweet Peppers & Feta Sheet Pan Recipe by Jan Mostrom
I made this sheet pan chickpea, peppers and feta recipe for dinner and it was so easy, healthy and so delicious. It seems the older I get the more I want nutritious, tasty meals that are easy to prep and cook. Every now and then I do something more complicated, but this vegetarian recipe is a new favorite.
You can prep this Mediterranean-inspired sheet-pan recipe as early as you like in the day. There is only one pan to wash after dinner, too! To make this wholesome recipe you will need canned chickpeas, fresh cherry tomatoes, sweet peppers, shallots, olive oil, garlic powder, feta cheese and fresh parsley.
Serve this gluten-free recipe for lunch or dinner as a main dish, or as a side dish with your favorite protein.
Learn about the health benefits of chickpeas, health benefits of peppers and health benefits of feta cheese.
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Cuisine: Greek / Mediterranean
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 28 ounces (2 cans) chickpeas, drained, rinsed and patted dry
- 2 cups cherry tomatoes
- 1 1/2 cups sliced sweet peppers
- 1 shallot, sliced
- 2 - 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
Helpful Products
- Pita Bread
- Mixing Spoon
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Can Opener
- Baking Sheet
- Parchment Paper
- Airtight Containers
Recipe Notes
- You could use grape tomatoes instead of cherry tomatoes.
- Add any fresh herbs you like to this recipe. You can never have too many fresh herbs!
- Store any leftovers in an airtight container in the fridge for up to four days.
Here's how to make it:
- Line a large sheet pan with parchment paper. Place the tomatoes, chickpeas, shallots and peppers on the baking pan.
- Drizzle the olive oil and add salt, black pepper and garlic powder. Toss on the pan.
- Bake in a preheated 425-degree F oven for about 30 minutes. Remove and sprinkle with the feta cheese. Bake another 8 to 10 minutes.
- Remove from the oven and sprinkle the parsley.
- Serve in the pita bread or over quinoa or another grain, or greens, if you’d like.
Nutrition Facts Per Serving
Calories: 261
Total Fat: 13.3g
Saturated Fat: 3.8
Cholesterol: 17mg
Sodium: 691mg
Total Carbohydrate: 31.3g
Dietary Fiber: 6.6g
Total Sugars: 4.6g
Protein: 10.5g
Vitamin D: 0mcg
Calcium: 162mg
Iron: 3mg
Potassium: 602mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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