Mediterranean Sheet-Pan Zucchini & Chickpea Bake with Feta
This Mediterranean sheet-pan bake is an easy, wholesome dish that balances roasted vegetables, hearty chickpeas, and creamy feta. It’s a perfect weeknight option when you want something filling yet light. Everything roasts together on one pan, making cleanup simple, and the flavors are brightened with a squeeze of lemon and fresh parsley.
Time
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Ingredients
2 medium zucchinis, sliced into rounds or half-moons
1 can (15 oz / 400 g) chickpeas, drained and rinsed
1 red bell pepper, sliced (optional, but adds color and sweetness)
1 small red onion, thinly sliced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder (or 2 cloves minced garlic)
1 teaspoon smoked paprika (optional, adds depth)
Salt and black pepper, to taste
⅓ to ½ cup crumbled feta cheese
1 tablespoon fresh parsley, chopped (for garnish)
Juice of ½ lemon (optional, for drizzling after baking)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Place zucchini, chickpeas, red bell pepper, and red onion on the sheet pan.
Drizzle with olive oil and sprinkle with oregano, garlic powder, smoked paprika, salt, and pepper. Toss everything until well coated.
Spread mixture in a single layer for even roasting.
Roast for 25–30 minutes, stirring once halfway, until the vegetables are tender and slightly caramelized.
Remove from the oven and immediately sprinkle with crumbled feta.
Garnish with fresh parsley and, if desired, drizzle with lemon juice before serving.
Tips
Dry chickpeas well: After rinsing, pat chickpeas dry with a towel so they crisp up in the oven instead of steaming.
Single layer: Spread vegetables and chickpeas evenly on the sheet pan. Overcrowding will make them soft instead of roasted.
Add feta at the end: Sprinkling feta after roasting keeps it creamy and prevents burning.
Use parchment: Lining your sheet pan makes cleanup easy and keeps the veggies from sticking.
Variations
Protein boost: Add diced chicken breast, salmon fillets, or shrimp to make it a full meal.
Cheese swap: Try goat cheese or grated Parmesan instead of feta for a different flavor profile.
Spice it up: Sprinkle chili flakes, cayenne, or harissa for some heat.
Veggie mix-up: Swap or add eggplant, cherry tomatoes, or mushrooms for more variety.
Fresh herbs: Garnish with dill, mint, or basil instead of parsley for a new twist.
Grain bowl style: Serve over quinoa, bulgur, or brown rice to make it a hearty Mediterranean grain bowl.
Q&A
Q: Can I make this ahead of time?
A: Yes. You can roast the vegetables and chickpeas, then store them in the fridge for up to 3 days. Just reheat in the oven to bring back crispness before adding feta and parsley.
Q: Can I make this vegan?
A: Definitely. Just leave out the feta or swap it with a dairy-free alternative.
Q: Do I have to use smoked paprika?
A: No. It adds a smoky depth, but you can replace it with regular paprika or leave it out entirely.
Q: What’s the best way to serve it?
A: It works well as a main dish over grains like quinoa, or as a side with grilled fish, chicken, or lamb.
Nutrition
(per serving, based on 4 servings)
Calories: ~245
Protein: ~8 g
Carbohydrates: ~22 g
Fiber: ~6 g
Net Carbs: ~16 g
Fat: ~14 g
Saturated Fat: ~4 g
Sodium: ~310 mg
(Values are estimates and can vary depending on exact feta and oil amounts used.)
Conclusion
This Mediterranean Sheet-Pan Zucchini & Chickpea Bake with Feta is a versatile, nutrient-rich dish that’s as easy to prepare as it is flavorful. The roasted vegetables pair beautifully with hearty chickpeas, while feta and fresh herbs brighten everything up. It’s perfect as a light vegetarian main or a colorful side dish, and with its simple sheet-pan method, you’ll have a wholesome meal on the table with minimal effort and cleanup.