Ingredients:

  • 1 (15 oz) can Canned Chickpeas, rinsed, thoroughly drained, and patted dry
  • 1 large bunch Broccolini (or Tenderstem Broccoli), ends trimmed
  • 1 pint Cherry or Grape Tomatoes, left whole
  • 1/4 cup Extra Virgin Olive Oil (for tossing)
  • 4 cloves Garlic, freshly minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 1 block (about 7 oz) Feta Cheese, brine-packed, drained
  • 1 tablespoon Extra Virgin Olive Oil (for drizzling feta)
  • 1 medium Lemon, zest and juice
  • 2 tablespoons Fresh Parsley or Dill, roughly chopped, for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C / Gas Mark 6). Line a large standard rimmed baking sheet with parchment paper for easy cleanup.
  2. Thoroughly rinse the chickpeas and pat them completely dry using a tea towel or paper towels. In a large mixing bowl, combine the trimmed broccolini, cherry tomatoes, and dried chickpeas.
  3. Add the 1/4 cup (60 ml) of olive oil, minced garlic, dried oregano, red pepper flakes (if using), salt, and pepper. Toss everything thoroughly until the vegetables and chickpeas are evenly coated in the oil and spices.
  4. Pour the vegetable and chickpea mixture onto the prepared sheet pan and spread it into an even layer. Crucially, push the mixture outward to create a central open space roughly the size of the feta block.
  5. Place the drained block of feta directly into this central space. Drizzle the top of the feta block with the remaining 1 tablespoon (15 ml) of olive oil and a small pinch of salt and pepper.
  6. Bake for 20 to 25 minutes. The vegetables should be tender-crisp, the tomatoes should have burst slightly, and the feta should be soft and lightly browned on the edges.
  7. Carefully remove the sheet pan from the oven. Zest the entire lemon over the vegetables and feta, then slice the lemon and squeeze the juice evenly over the contents of the pan.
  8. Gently mix the roasted vegetables and chickpeas, breaking up the softened feta and allowing its creaminess to coat the other ingredients. Garnish generously with fresh parsley or dill before serving.