Name: Sheet-Pan Zucchini & Chickpea Bake with Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchinis, sliced into half-moons; 1 (15 oz) can chickpeas, drained and rinsed; 1 red onion, sliced; 1 red bell pepper, chopped; 2 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes (optional); Salt and black pepper, to taste; 1/2 cup crumbled feta cheese; 2 tbsp chopped fresh parsley or dill (for garnish); Juice of 1/2 lemon

Why You’ll Love This Recipe

I love how this recipe brings together Mediterranean-inspired flavors with minimal effort. It’s vibrant, filling, and packed with texture—from the crispy chickpeas to the creamy crumbles of feta. It works great as a meatless main, a hearty side dish, or even as part of a grain bowl. Plus, since everything roasts on one pan, it’s quick to prep and easy to clean up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (sliced into half-moons)
Canned chickpeas (rinsed and drained)
Red onion (sliced)
Cherry tomatoes (halved)
Olive oil
Garlic (minced)
Dried oregano
Ground cumin
Paprika
Salt
Black pepper
Crumbled feta cheese
Fresh parsley or dill (for garnish)

Directions

I preheat the oven to 425°F and line a sheet pan with parchment paper or foil.
In a large bowl, I toss the zucchini, chickpeas, red onion, and cherry tomatoes with olive oil, garlic, oregano, cumin, paprika, salt, and pepper.
I spread the mixture out in a single layer on the sheet pan, making sure the chickpeas and veggies aren’t too crowded.
I roast everything for 25–30 minutes, tossing halfway through, until the veggies are golden and the chickpeas start to crisp.
Once out of the oven, I sprinkle crumbled feta and fresh herbs on top before serving.

Servings and timing

This recipe serves 4 as a main or 6 as a side. It takes about 10–15 minutes to prep and 25–30 minutes to roast, so I have it ready in around 40–45 minutes total.

Variations

Sometimes I add bell peppers or eggplant for extra color and depth. If I want more heat, I toss in some red pepper flakes. For a complete meal, I serve it over quinoa, couscous, or farro—or stuff it into pita bread with a dollop of hummus or tzatziki. I’ve also swapped feta for goat cheese or a dairy-free cheese for a vegan version.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet or pop it back into a 375°F oven for 10 minutes to restore the crispness. The microwave works too, but the texture softens a bit.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but I cook them fully beforehand. I like canned chickpeas for convenience, but homemade ones work great if I plan ahead.

What if I don’t have feta?

I sometimes use goat cheese or grated Parmesan. For a dairy-free option, I go with a vegan feta-style cheese or skip it entirely—the veggies and spices still carry the dish.

Can I meal prep this?

Absolutely. I roast everything in advance and reheat as needed. It’s perfect for packing into lunches with a grain or leafy greens.

Is this recipe gluten-free?

Yes, everything in the recipe is naturally gluten-free. I always double-check the labels on my spices and canned goods to be sure.

Can I roast this at a lower temperature?

I prefer 425°F for crispiness, but if I want a slower roast, I use 400°F and extend the cooking time by about 5–10 minutes.

Conclusion

This Sheet-Pan Zucchini & Chickpea Bake with Feta is the kind of dish that feels effortless but tastes like something much more special. I love how it fits into any meal—whether I’m going meatless for the night or need a vibrant veggie side. With just one pan and bold, simple ingredients, it’s a recipe I turn to again and again for easy, flavorful cooking.