Roasted Broccoli with Chickpeas & Feta

If you’re looking for a quick and easy dish that’s packed with flavor and nutrition, this customizable sheet pan meal is just what you need! It’s perfect for busy weeknights or as a vibrant side dish for your next gathering. With simple ingredients and a roasting technique that brings out the best in each component, this recipe is a winner in every way.

What makes this dish truly special is its versatility. You can easily tailor it to suit your taste preferences or whatever you have on hand. Want to swap out the chickpeas? Try white beans for a different texture! Prefer a different cheese? Goat cheese or Halloumi (our personal fav) will add a unique twist. You can even change up the veggies—broccoli can be replaced with broccolini, brussels sprouts, cauliflower, or even cherry tomatoes.

Don’t hesitate to get creative with spices, too! Adding garlic, onion, red pepper flakes, cumin, or turmeric can elevate the flavor profile and make this dish uniquely yours.

INGREDIENTS: 

2 bunches broccoli, cut into florets

2 can (15 oz) chickpeas, drained and rinsed

8 oz feta, cut into small rectangles

Olive oil

Salt and pepper, to taste

INSTRUCTIONS:

Preheat the oven to 425°F and line a sheet pan with parchment paper. 

Toss the chickpeas with about 2 tbsp of olive oil, salt, and pepper. Spread them out evenly on the sheet pan.

Add the feta rectangles around the chickpeas. Make sure to add a bit of olive oil to the feta so it doesn’t burn.

Roast for about 10-15 minutes, until the chickpeas start to crisp and the feta softens slightly.

Remove the sheet pan from the oven, add the broccoli, and mix gently with the chickpeas and feta. Drizzle the broccoli with a bit of olive oil so it doesn’t burn.

Roast everything together for an additional 10-ish minutes, until the broccoli is tender and slightly charred. *if you swap for broccoli or cauliflower they may need a bit more time in the oven.

Once everything is roasted, remove from the oven and serve with a squeeze of lemon.