If you enjoy easy sheet pan dinners, this vegetarian Sheet Pan Baked Feta with Broccolini, Tomatoes, and Chickpeas is full of bright, Mediterranean-inspired flavor and comes together in one pan.
Sheet Pan Baked Feta with Broccolini
This simple, satisfying sheet pan dinner highlights tangy feta nestled among roasted broccolini, cherry tomatoes, red onion and chickpeas. It’s a vegetarian main or a hearty side—easy enough for weeknights, pretty enough for guests. The feta softens and warms in the oven without fully melting, adding creaminess and a bright salty note to roasted vegetables.
Why this recipe works
Sheet pan recipes are ideal when you want flavorful food with minimal cleanup. Roasting concentrates the tomatoes’ sweetness and produces caramelized edges on the broccolini and onions, while the chickpeas add texture and protein. A final squeeze and zest of lemon brighten the whole dish and balance the feta’s richness.
How to make the sheet pan baked feta
This recipe is straightforward and quick to prepare:
- Preheat the oven to 400°F and set a rack in the lower third.
- Dry the canned chickpeas well. Toss broccolini, chickpeas, halved cherry tomatoes and red onion with olive oil, salt and pepper on a sheet pan.
- Arrange slices of feta among the vegetables so they warm and soften while roasting.
- Roast for about 25–30 minutes, stirring the vegetables and chickpeas halfway through but leaving the feta in place so it softens and becomes slightly golden around the edges.
- Finish with a squeeze of fresh lemon juice and a little lemon zest. If you like heat, sprinkle with crushed red pepper flakes.
Does feta melt?
Feta won’t melt into a gooey cheese like mozzarella because of its high acid and moisture content, but it will soften and become creamy when baked, coating the vegetables with its tangy flavor.
Variations and serving suggestions
- Swap vegetables: Use broccoli florets, zucchini, or asparagus if broccolini isn’t available. Grape or cherry tomatoes both work.
- Add protein: For a non-vegetarian option, nestle seasoned chicken tenders into the pan; they will cook in a similar time depending on thickness.
- Make it grain-forward: Serve the roasted mix over couscous, quinoa, farro, or rice for a hearty bowl.
- Finishings: Fresh herbs such as parsley or basil add color and freshness. A drizzle of good olive oil or a splash of balsamic reduction complements the roasted flavors.
Recipe
Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas
Yield: 4 servings
Serving size: 1 quarter pan portion — about 1 cup vegetables and 2 oz cheese
Prep: 15 mins • Cook: 30 mins • Total: 45 mins
Equipment
- Sheet pan
Ingredients
- 1 (15-ounce) can chickpeas, drained, rinsed and well dried
- 2 tablespoons extra-virgin olive oil
- 2 bunches broccolini, ends trimmed (about 14 ounces)
- 1 pint heirloom or cherry tomatoes, halved (about 2 cups)
- 1 small red onion, peeled, quartered and cut into wedges
- 1/2 teaspoon kosher salt and freshly ground black pepper, or to taste
- Zest of 1/2 lemon and juice of 1/2 lemon
- 8 ounces feta cheese, cut into 8 slices
- Crushed red pepper flakes, optional for topping
Instructions
- Preheat the oven to 400°F (200°C) and position a rack in the lower third.
- Pat the drained chickpeas very dry with a towel or paper towels so they roast crisply.
- On a rimmed sheet pan, toss broccolini, chickpeas, halved tomatoes and red onion with the olive oil until evenly coated.
- Season the vegetables and chickpeas with about 1/2 teaspoon kosher salt and black pepper to taste. Spread everything into an even layer on the pan.
- Tuck slices of feta among the vegetables so the cheese warms and softens as the vegetables roast.
- Roast for 25–30 minutes, stirring the vegetables and chickpeas once halfway through while leaving the feta in place. Roast until the tomatoes blister and the broccolini develops browned edges.
- Remove from the oven, squeeze the lemon juice over the pan and sprinkle the lemon zest on top. Add crushed red pepper flakes if desired. Serve warm.
Nutrition (per serving)
Calories: 372 • Carbohydrates: 33 g • Protein: 17.5 g • Fat: 21.5 g • Fiber: 9 g • Sodium: 1127.5 mg • Sugar: 13.5 g
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to preserve texture—or serve cold atop grain bowls or salads.
Note: This recipe was developed in partnership with a feta brand; the directions and ingredient amounts here reflect a simple, adaptable sheet pan approach that works with any good-quality block-style feta.