Description
This vegan Greek sheet pan dinner offers a flavorful and convenient meal, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 green bell pepper, cored and chopped
- 1 zucchini, chopped
- 1/2 cup Kalamata olives, pitted
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegan feta cheese, crumbled (optional)
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chickpeas, cherry tomatoes, red onion, green bell pepper, zucchini, and Kalamata olives.
- Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the vegetable mixture in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through.
- Remove from oven. If using, sprinkle with vegan feta cheese and fresh parsley.
- Serve immediately with lemon wedges, if desired.
Notes
- Adjust seasonings to your preference.
- For extra protein, serve with quinoa or brown rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg