Sheet-Pan Baked Feta with Bell Peppers & Chickpeas

Yield: 4 servings

Time:

• Active: 15 minutes

• Total: 35 minutes

  
  

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)

Instructions:

1. Preheat oven to 425°F. Stir oil, 2 teaspoons za'atar, garlic powder, Aleppo pepper and salt together in a large bowl.

2. Add bell peppers, onion, tomatoes and chickpeas; toss to coat well.

3. 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.

4. 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.

Source: Eating Well

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