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Roasted Chick-Peas with Broccoli
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Roasted Chickpeas with Broccoli

Course Main Course, Side Dish
Cook Time 40 minutes

Ingredients

  • 1-2 15 ounce cans chickpeas rinse, drain, and pat dry
  • 2 bunches broccoli florets (about 4 cups) rinse and pat dry
  • 1 medium yellow onion peel and cut into thick slices
  • 1 pint cherry tomatoes rinse and pat dry
  • 3-4 TBSP olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 TBSP italian seasoning
  • 8 ounce block feta cheese *crumble into big chunks
  • 1 lemon 1/2 for juicing, 1/2 cut into wedges for serving
  • crushed red pepper flakes *optional for serving

Instructions

  • Preheat oven to 400 degrees.
  • Line sheet pan with parchment paper or foil.
  • Rinse and drain chickpeas. Pat dry with paper towel or clean kitchen towel.
  • Rinse broccoli. Cut into florets. Pat dry.
  • Rinse and pat dry cherry tomatoes.
  • Peel and cut onion in half, then into thick slices.
  • Place chickpeas, broccoli, tomatoes, and onion slices onto parchment lined sheet pan.
  • Drizzle olive oil over veggies, toss lightly.
  • Season with salt, pepper, garlic powder, and italian seasoning.
  • Place sheet pan into preheated 400* oven and roast for approximately 20 minutes.
  • Stir veggies, and add crumbled feta on top. Continue baking for another 20 minutes or until veggies are roasted to your desired doneness.
  • Using half the lemon, squeeze the juice over roasted veggies.
  • Serve with lemon wedges and red pepper flakes (for a little kick).
  • Enjoy!