Sheet Pan Roasted Vegetables with Chickpeas and Feta

Crispy potatoes, bell peppers and zucchini are roasted together with chickpeas and feta on a single sheet pan in the oven. The dish is filling, colorful, and needs only one plate and the sheet pan to wash up.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 600 g floury potatoes
• 2 pc red bell pepper
• 2 pc zucchini
• 2 pc red onions
• 1 can chickpeas from a can (drained weight approx. 240 g)
• 250 g cherry tomatoes
• 200 g feta
• 2 pc garlic cloves
• 4 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp dried oregano
• salt
• pepper
• 1 pc lemon (juice and zest)
• 1 bunch parsley

Method

1. Preheat the oven to 220 °C top and bottom heat and line a large baking sheet with parchment paper.
2. Wash the potatoes and cut them into pieces about 2 cm in size. Deseed the bell pepper and cut it into strips, slice or half-moon the zucchini, and cut the onions into wedges.
3. Rinse the chickpeas in a sieve and let them drain well. Finely chop the garlic cloves.
4. Spread the potatoes, bell pepper, zucchini and onions on the baking sheet, toss with 3 tbsp olive oil, paprika powder, oregano, salt, pepper and the chopped garlic, and roast in the oven for 20 minutes.
5. Add the chickpeas and cherry tomatoes to the baking sheet, drizzle with the remaining olive oil and bake for another 15 minutes, until the potatoes are golden brown and tender.
6. Crumble the feta coarsely and scatter it over the vegetables. Bake for another 5 minutes, until the feta takes on a little color.
7. Wash the parsley, shake it dry and finely chop it. Take the baking sheet out of the oven, drizzle with lemon juice and lemon zest, sprinkle with parsley and serve hot.