Broccoli Feta Bake with Sun-Dried Tomatoes and Chickpeas
Gluten-Free, Vegetarian // Makes 1 Pan
Looking for a simple weeknight meal? I started making this dinner recipe, featured in Naturally, Danny Seo, during the pandemic when I just couldn't clean another dish. I wanted something easy that I could just throw on one sheet pan and stick in the oven.
This recipe calls for less than 10 ingredients and it has become one of my go-to's when I'm craving something delicious but need something quick and easy. Plus, it's full of vitamins with all the veggies along with protein from chickpeas. I love how easily this dish comes together and I have a feeling it will become one of your favorites too!
Prep time: 5 min
Bake time: 30-35 minutes
INGREDIENTS
1 large head of broccoli, trimmed and cut into bite-size pieces
1 block of feta (6-8 oz), cut into slices
1 cup of sun-dried tomatoes in oil, drained
2 orange bell peppers, cut into slices
1 15-oz can of chickpeas, drained and rinsed
1 medium yellow onion, peeled and cut into wedges
2 lemons, cut in half
1 tbsp olive oil
Salt and pepper, to taste
DIRECTIONS
1. Preheat oven to 400F.
2. On a sheet pan, place broccoli, feta, tomatoes, peppers, chickpeas, onion, and lemon.
3. Drizzle with olive oil and toss to combine. Season with salt and pepper.
4. Bake for 30-35 minutes, stirring halfway through.
5. Serve as is or on top of brown rice or pasta with roasted lemon squeezed on top.
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