Sheet-Pan Baked Feta with Bell Peppers & Chickpeas

4.5
(4)
3 Reviews

This vegetarian sheet-pan dinner features briny feta cheese, chickpeas and vegetables all roasted on a single baking sheet for easy cleanup. The feta cheese softens but holds its shape in the oven. Aleppo pepper is mild and sweet. If you don’t have Aleppo pepper on hand, sweet paprika can be used in its place.

By
Carolyn Casner
Carolyn Casner

Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website.

EatingWell's Editorial Guidelines
Published on November 30, 2023
Tested by
Hilary Meyer
Hilary Meyer
Tested by Hilary Meyer
Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Sheet-Pan Baked Feta, Bell Peppers, Red Onion, Cherry Tomatoes & Chickpeas
Photo:

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Active Time:
15 mins
Total Time:
35 mins
Servings:
4
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free
a photo of the ingredients to make the Sheet-Pan Baked Feta, Bell Peppers, Red Onion, Cherry Tomatoes & Chickpeas

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 2 1/4 teaspoons za'atar, divided

  • 1 teaspoon garlic powder

  • 1/2 teaspoon Aleppo pepper

  • 1/4 teaspoon kosher salt

  • 2 bell peppers (red, yellow and/or orange), cut into 2-inch squares

  • 1 medium red onion, halved and sliced 1/4-inch thick

  • 1 pint cherry tomatoes, halved

  • 1 15-ounce can no-salt-added chickpeas, rinsed

  • 1 6-ounce block feta cheese, cut into 1-inch pieces

  • Chopped parsley for garnish (optional)

Directions

  1. Preheat oven to 425°F. Stir oil, 2 teaspoons za’atar, garlic powder, Aleppo pepper and salt together in a large bowl. Add bell peppers, onion, tomatoes and chickpeas; toss to coat well. Spread on a large rimmed baking sheet, leaving a 4-inch square empty in the center. Arrange feta pieces in the center in one layer; sprinkle with the remaining 1/4 teaspoon za’atar. Bake, stirring the vegetables once but leaving the feta in place, until the vegetables are tender, about 20 minutes. Serve sprinkled with parsley, if desired.

    a step in making the Sheet-Pan Baked Feta, Bell Peppers, Red Onion, Cherry Tomatoes & Chickpeas

    Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

Nutrition Information

Serving Size: 1 1/4 cups

Calories 292, Fat 15g, Saturated Fat 6g, Cholesterol 15mg, Carbohydrates 27g, Total Sugars 6g, Added Sugars 0g, Protein 14g, Fiber 6g, Sodium 687mg, Potassium 547mg

EatingWell.com, November 2023

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