Roasted Chickpeas with Sweet Peppers and Feta.
I love these roasted chickpeas with tomatoes and sweet peppers. They are savory, sweet and so delicious – super satisfying when served with pita, in salads or on top of grain bowls. Easy, versatile and perfect for leftovers!
Hello, best dinner ever!
These sheet pan roasted chickpeas and tomatoes with sweet peppers is something I am making on repeat. It’s delicious. Super roasty, savory, topped with tangy crumbled feta and is SO good scooped up with warm pita bread.
I could eat it every single day.
This meal is funny, because it doesn’t exactly look like anything special.
But it tastes AMAZING.
When I tell you that I could make a pan of this and enjoy it for the next few meals, it’s no exaggeration.
It’s savory, sweet, can be eaten in a multitude of ways and tastes incredible.
Plus, it’s pretty easy too! You throw everything on the sheet pan, roast it and then top it with some creamy feta.
I mean, oh my gosh.
The original recipe comes from the NYT and it focuses on big pieces of feta. I like to add in sweet peppers (we are obsessed with them, using them in every way possible) and top everything with crumbled feta instead. This spreads out the cheese so every bite gets some.
Spread the love! Of the cheese.
When I had this in mind for dinner, all I could think of was my warm, fluffy pita. I LOVE making this and it’s super simple to do.
BEST decision ever.
Scooping this up with warm pita is incredible. You can eat it taco-style or even use the pita as a flatbread. Or! You can use the chickpea vegetable mixture as a dip and drag is through the sheet pan, because the flavors on that pan are out of this world.
Trust me!
This is how easy it is:
Throw the following things on a sheet pan:
Whole cherry tomatoes
Sliced sweet peppers
Sliced shallots
Chickpeas (from two cans, that you’ve drained and rinsed)
That’s it! I drizzle on olive oil, lots of salt and pepper and even a little garlic powder.
Then I roast the heck out of them. Yes, the pan is crowded. Yes, the vegetables will sort of steam instead of get crispy – but in this case, it’s a good thing. The tomatoes burst, the peppers get soft and sweet, the chickpeas take on ALL the flavor.
After a good roast, I sprinkle on some crumbled feta and stick the pan back in the oven. The cheese gets melty and adds an even more delish savory element.
Finally, I sprinkle on some fresh parsley and chives and it’s ready!
This can be eaten with pita, thrown on a greens salad, thrown in a grain bowl, or even eaten as a flavorful side dish.
The leftovers are delicious, albeit a bit soft. This is why I like to use the leftovers in bowl form the best. Reheated, they work so well paired with other proteins (chicken, salmon!) in a bowl with either salad or grains (farro, couscous, quinoa!).
They mix so well with anything! Definitely in the rotation.
Roasted Chickpeas with Tomatoes and Sweet Peppers
Roasted Chickpeas with Sweet Peppers and Feta
Ingredients
- 2 (14 ounce) cans chickpeas, drained rinsed patted dry
- 2 cups whole cherry tomatoes
- 1 ½ cups sliced sweet peppers
- 1 shallot, thinly sliced
- 2 to 3 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- ½ cup crumbled feta cheese
- ⅓ cup chopped fresh parsley
- pita bread, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Place the chickpeas, tomatoes, peppers and shallots on a baking sheet. Drizzle all over with olive oil and sprinkle with a big pinch of salt and pepper. Sprinkle with garlic powder. Toss well to make sure everything is coated.
- Roast for 30 to 35 minutes. Remove the pan and top with crumbled feta. Return the pan to the oven and roast for another 8 to 10 minutes.
- Top with chopped fresh parsley before serving. Serve with pita bread, on salad, grain bowls, with crackers or as a simple side dish!
Notes
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I appreciate you so much!
5 Comments on “Roasted Chickpeas with Sweet Peppers and Feta.”
Loved this recipe, nourishing and tasty. I changed it up a bit as I had coriander instead of parsley and added small cauliflower florets
Eating this for lunch now. Easy, perfect, delicious. I added some ranch powder prior to cooking because I love garbanzo beans with ranch seasoning! Also cooked it for about 50 minutes total to get it to look like the photo.
This sounds easy and amazing.
Question.. sweet peppers, do you mean regular large red, yellow or orange peppers?
Delicious ! I added a sprinkle of lemon juice right before eating and red pepper flakes and paprika on the chickpeas before roasting
Made these last night and I have plans to make next weekend! Delicious! I like to read comments that include what was eaten with the recipe so adding mine – ate over shredded Brussels sprouts and some roasted butternut squash. Added olives and a homemade Caesar dressing.
Thank you