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Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas

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If you enjoy sheet pan dinners, you’ll love this vegetarian Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas loaded with flavor!

Sheet Pan Baked Feta with Chickpeas, Broccolini and Tomatoes
Sheet Pan Baked Feta with Broccolini

I love adding feta cheese to non-traditional recipes, like I did in this sheet pan dinner! Feta cheese is a diverse cheese that can add bold flavor to any meal you’re making. This vegetarian sheet pan dish features Athenos chunk feta cheese with roasted broccolini, tomatoes, red onion, and chickpeas. If you’re looking for more fun ways to cook with feta, try these Chicken Thighs with Artichokes and Feta, Naked Greek Feta-Zucchini Turkey Burgers, and Spiralized Mediterranean Beet and Feta Skillet Bake.

Sheet Pan Baked Feta with Chickpeas

I partnered with Athenos feta cheese to bring you this delicious meal using their feta chunk. I love their feta chunk because it’s been authentically made the same way for over 20 years. It’s crafted with fresh, simple ingredients and has the perfect creamy and tangy taste. Their feta is available at most supermarkets, but you can search for it using their product locator on

How to Make Sheet Pan Feta

I love sheet pan meals because they are so easy! This one-pan dinner can be thrown together in minutes and baked in 30 minutes.

  1. Just toss the vegetables and chickpeas with olive oil and season them with salt and pepper on the sheet pan.
  2. Nestle the feta slices in between the veggies and pop the pan in the oven.
  3. Stir the veggies halfway through, and then finish the dish with fresh lemon juice and zest.

Does feta cheese melt in the oven?

Feta cheese will not melt in the oven due to its high acid content, but it will soften.


  • Vegetables: Swap the broccolini for broccoli or zucchini. And feel free to use grape tomatoes instead of cherry tomatoes.
  • Protein: Add chicken tenders for more protein. Season them with your favorite spices and nestle them into the sheet pan for the same cook time.

Sheet Pan Feta DinnerSheet Pan Baked Feta with Chickpeas, Broccolini and TomatoesSheet Pan Feta and Veggies

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Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas

4.94 from 15 votes
Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas
Course: Dinner
Cuisine: American
Sheet Pan Baked Feta with Chickpeas, Broccolini and Tomatoes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 4 servings
Serving Size: 1 1/4 cups vegetables, 2 oz cheese


  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 bunches broccolini, ends trimmed (14 ounces)
  • 1 pint heirloom cherry tomatoes, halved (about 2 cups)
  • 1 small red onion, peeled, quartered and cut into wedges
  • 1/2 teaspoon kosher salt and black pepper
  • 1/2 lemon, zested
  • 8 ounces Athenos Traditional Feta Cheese, cut into 8 slices
  • crushed red pepper flakes, optional for topping


  • Dry chickpeas well on a towel or with paper towels.
  • Preheat the oven to 400F with a rack set in the lower third.
  • On a sheet pan, combine the broccolini, chickpeas, tomatoes and red onion with the olive oil and toss.
  • Season with 1/2 teaspoon salt and black pepper to taste, and spread out on the sheet pan.
  • Nestle the feta slices into the vegetables.
  • Roast, stirring vegetables and chickpeas halfway but leaving the feta in place, until the tomatoes start to blister and the broccolini is browned, about 25 to 30 minutes.
  • Squeeze the juice from the lemon half for over everything and top with lemon zest.

Last Step:

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Serving: 1 1/4 cups vegetables, 2 oz cheese, Calories: 372 kcal, Carbohydrates: 33 g, Protein: 17.5 g, Fat: 21.5 g, Saturated Fat: 8.5 g, Cholesterol: 40.5 mg, Sodium: 1127.5 mg, Fiber: 9 g, Sugar: 13.5 g


Disclosure: This post is sponsored by Athenos. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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18 comments on “Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas”

  1. This is delish! I used organic broccoli, and added some fresh English peas I had and honestly, my husband and I love this. I had it as a main dish for dinner.

  2. This recipe was absolutely delicious! I halved it because it was just me eating it, but I will definitely make it again!

  3. Since finding this recipe I have already made it twice. It’s fresh, flavorful and easy. I pair with some Mediterranean shrimp for extra protein. Good to prep ahead too and makes throwing dinner together more manageable.

  4. Was not enthusiastic about this after reading the recipe, but it was excellent. Highly recommended.

  5. This was so easy and delicious!

    I realized I should have put it on two sheets, as the veggies were liked too close for the chickpeas to crisp up. I might do the chickpeas separately the next time and maybe put them into a 425-450 degree oven for about 20 minutes before adding the tray with the other veggies and turning down the heat.

    I would toss the chickpeas in a little oil and some additional seasonings. Do them on their own sheet. I might also add some pitted Kalamata olive halves when it comes out of the oven. I think some chunks or strips of sweet peppers might also go well.

    While things didn’t sear or char the way I like, it was still so good! It only took me a few minutes to put it together. Thank you!!

  6. I just pulled it out of the oven, I love the colors! … I also added some greek seasoning, which was perfect! I had a quick taste, and it was delicious! I love all the combination of veggies. So easy to make! I’m going to serve it with quinoa and a nice salad.

  7. What a delightful, unique recipe for those of us trying to fit in more Meatless Monday meals. My mom has been open to trying new things, and this was a novel concoction. She kept saying how good it was. All three of us really enjoyed this. I couldn’t find broccolini at two different stores, so I used broccoli. I would definitely make this again with broccoli. For anyone worried this won’t be filling enough, I can attest to the hours of satisfaction I felt after eating this.

  8. First time roasting chickpeas and I liked them! I used crumbled feta and will stick to the recipe and use the 8oz next time.

  9. So delicious, flavorful, and healthy! I added cumin and coriander seeds to give it extra flavor. @gina – can I bake it at 350 degrees? If so, how long would it need to be in the oven?

  10. Such an easy recipe that delivers a punch in flavor. Great for when you’re having company as well since you can prep beforehand and then just stick it in the oven when ready to eat!

  11. Such a fabulous, flavorful dish and so simple to put together. I really underestimated this one. Glad that I made it. Thank you, Gina!

  12. Wow! This was amazing! Really delicious.  I used regular broccoli and added some chicken and ate it for lunch. Can’t wait for my leftover lunch tomorrow!

  13. I made this last night; it was incredibly delicious and flavorful. The feta cheese elevated to the next level.
    @gina – how long will leftovers last in the fridge?

  14. Looks delicious! Are you saying to put the oven rack on the lower third to keep it closer to the heat source?