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This simple sheet pan recipe transforms humble chickpeas into a savory, crunchy, and bright appetizer. The combination of lemon, fresh herbs, salty feta, and briny olives creates a vibrant and satisfying dish perfect for any gathering.
Sheet Pan Lemon Herb Roasted Chickpeas with Feta and Olives
Table of Contents
Description
Easy and flavorful sheet pan recipe for roasted chickpeas, feta, and olives. A perfect, healthy Mediterranean snack or side dish.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 lemon, zested and juiced
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- Red pepper flakes, to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit.
- Prep chickpeas: In a large bowl, toss the drained chickpeas with 2 tablespoons of olive oil, minced garlic, oregano, thyme, lemon zest, and red pepper flakes.
- Roast chickpeas: Spread the seasoned chickpeas in a single layer on a large baking sheet.
- Bake: Roast for 20 minutes, stirring halfway through to ensure even roasting.
- Add toppings: Remove the pan from the oven. Sprinkle the roasted chickpeas evenly with crumbled feta cheese and the halved Kalamata olives.
- Finish: Sprinkle with fresh chopped parsley, and season lightly with additional salt and black pepper before serving.
Notes
- Don't skip rinsing: Ensure your chickpeas are thoroughly rinsed to remove any excess starch.
- For extra flavor: Adding a pinch of smoked paprika enhances the savory depth beautifully.
- Make-ahead tip: The chickpeas can be roasted up to an hour ahead and served warm or cold.
Nutrition Facts
Per serving (serves 4). Values are estimates.
- Calories: 385 kcal
- Protein: 16g
- Fat: 17g
- Total Carbohydrates: 34g
- Fiber: 12g
- Sugar: 3g
- Sodium: 490mg
Keywords: vegetarian, Mediterranean, snack, sheet pan, chickpeas
