Sheet Pan Roasted Chickpeas, Tomatoes & Feta

A simple, satisfying sheet pan meal

Sheet Pan Roasted Chickpeas, Tomatoes & Feta

A simple, Mediterranean-inspired sheet pan with jammy roasted tomatoes, crispy chickpeas, and warm, creamy feta. The tomatoes break down into a light sauce that coats everything, while lemon and herbs brighten it up.

Serves: 3-4

Ingredients

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

• 2 cups cherry or grape tomatoes

• 1 red onion, sliced

• 3 tablespoons extra virgin olive oil

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• Salt and black pepper to taste

• 1 block (6–8 oz) feta cheese (or ¾ cup crumbled)

• Juice of ½ lemon

• Optional garnish: chopped parsley or fresh basil

• Optional: pinch of red pepper flakes

Instructions

1. Preheat to 400°F (205°C) and line a sheet pan or small baking dish with parchment paper.

2. Add chickpeas, tomatoes, and red onion to the pan. Place the block of feta in the center (or scatter crumbles throughout).

3. Drizzle everything with olive oil and sprinkle with garlic, oregano, smoked paprika, salt, and pepper. Toss the chickpeas and vegetables gently, leaving the feta mostly intact.

4. Bake for 25–30 minutes, until the tomatoes are bursting, the chickpeas are slightly crisp, and the feta is soft and lightly golden.

5. Remove from the oven and gently stir to combine, creating a light, saucy texture. Drizzle with lemon juice and top with fresh herbs and red pepper flakes if using.

Serve over a whole grain, pasta or some good crusty bread.

Want access to all of the WEIL Nutrition Corner™ recipes? We have dozens of recipes from simple, easy dinners and nourishing, energizing lunches and fiber- and protein-rich snacks and breakfasts - plus access to exclusive meal plans and guides. Upgrade today to unlock it all!