I love these roasted chickpeas with tomatoes and sweet peppers. They’re savory, slightly sweet, and incredibly satisfying — perfect with warm pita, tossed into salads, or served over grain bowls. Easy, versatile, and fantastic as leftovers.
Hello, best dinner ever!
I make this sheet-pan roasted chickpeas with tomatoes and sweet peppers on repeat. It develops deep roasted flavor, is topped with tangy crumbled feta, and is amazing when scooped into warm pita.
I could eat it every single day.
On the surface it looks simple, even humble — but the flavor is outstanding.
Savory, sweet, and adaptable: it works as a main, a side, or a component of many meals.
Plus it’s so easy: everything goes on a sheet pan, roasts, then you finish with creamy feta.
Really — it’s that good.
The original concept comes from the NYT, which highlights large pieces of baked feta. I prefer adding sweet peppers and using crumbled feta so the cheese is distributed across every bite.
Spread the love — of the cheese.
When I plan this for dinner, I always think of warm, fluffy pita. Scooping the roasted mix into pita is incredible — eat it taco-style, use the pita as flatbread, or scoop the mixture like a dip and savor the roasted juices on the pan.
Best decision ever.
You can also serve this over greens, toss it into a grain bowl, or use it as a flavorful side. Leftovers are especially good in bowls paired with chicken, salmon, or extra grains like farro, couscous, or quinoa.
How simple it is:
Toss the following on a sheet pan:
- Whole cherry tomatoes
- Sliced sweet peppers
- Sliced shallot
- Chickpeas (from two cans, drained and rinsed)
Drizzle generously with olive oil, season with kosher salt, freshly cracked pepper, and a little garlic powder, then toss to coat. Roast until the tomatoes burst, the peppers soften and sweeten, and the chickpeas absorb all the roasted flavor. The pan may look crowded — that’s fine; the steam and roast create concentrated flavor.
When the vegetables and chickpeas have roasted, sprinkle crumbled feta on top and return the pan to the oven for a few minutes so the cheese softens and melds with the roasted juices. Finish with chopped fresh parsley and chives for brightness.
Serve with pita, over a salad, in a grain bowl, or as a simple side.
Leftovers are delicious, though softer in texture, which makes them perfect for bowls or reheated with other proteins. They pair well with nearly anything and are an easy, tasty dish to keep in rotation.
Roasted Chickpeas with Tomatoes and Sweet Peppers
Roasted Chickpeas with Sweet Peppers and Feta
4
15 mins
45 mins
1 hr
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Ingredients
- 2 (14 ounce) cans chickpeas, drained, rinsed, and patted dry
- 2 cups whole cherry tomatoes
- 1 ½ cups sliced sweet peppers
- 1 shallot, thinly sliced
- 2 to 3 tablespoons olive oil
- Kosher salt and pepper
- 1 teaspoon garlic powder
- ½ cup crumbled feta cheese
- ⅓ cup chopped fresh parsley
- Pita bread, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the chickpeas, cherry tomatoes, sliced peppers, and shallot on a large baking sheet. Drizzle with olive oil, season generously with kosher salt, freshly ground pepper, and sprinkle with garlic powder. Toss until everything is evenly coated.
- Roast for 30 to 35 minutes, until the tomatoes begin to burst and the peppers are soft. Remove the pan from the oven, sprinkle with crumbled feta, then return to the oven and roast another 8 to 10 minutes, until the feta softens and the flavors meld.
- Top with chopped fresh parsley (and chives if desired) before serving. Serve with warm pita, over salad, in grain bowls, or as a side dish.
Notes
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