Ingredients:

  • 8 oz block feta (about 225 g)
  • 1 pound broccolini, trimmed (about 450 g) — OR 1 bunch broccolini
  • 12–16 oz cherry or grape tomatoes (340–450 g)
  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed (≈240–250 g drained)
  • 3 tbsp extra-virgin olive oil (45 ml), divided
  • 1 tbsp honey or maple syrup (15 ml)
  • 2 cloves garlic, thinly sliced
  • 1 tsp lemon zest (from 1 lemon)
  • 2 tbsp lemon juice (30 ml), divided
  • 1/2–1 tsp crushed red pepper flakes (adjust to taste)
  • 1 tsp smoked paprika or ground cumin (optional, for chickpeas)
  • Salt and freshly ground black pepper — use sparingly (feta is salty)
  • 2 tbsp roughly chopped fresh parsley or basil (optional)
  • 1–2 tbsp extra-virgin olive oil (to finish, optional)
  • Crusty bread, cooked pasta, quinoa, or a green salad to serve

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or a silicone baking mat.
  2. Pat the drained chickpeas dry with a clean towel. In a medium bowl, toss chickpeas with 1 tbsp olive oil, smoked paprika or cumin if using, and a pinch of salt and pepper. Spread chickpeas in a single layer on one side of the sheet pan.
  3. Place the block of feta in the center of the pan or to one side. Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper and scatter around the feta. Toss broccolini with 1 tbsp olive oil, salt, and pepper and arrange on the pan so pieces have room to roast.
  4. Scatter thinly sliced garlic around the tomatoes and broccolini. Drizzle 1 tbsp honey or maple syrup over the tomatoes and feta, then sprinkle red pepper flakes and lemon zest over everything.
  5. Roast at 425°F (220°C) for 20–25 minutes, or up to 30 minutes until tomatoes are blistered and collapsing, broccolini stems are tender with charred tips, chickpeas are golden and crisping, and feta is puffed at the edges and slightly golden. If desired, broil 1–2 minutes to brown the feta, watching closely.
  6. Remove the pan from the oven. Squeeze 1 tbsp lemon juice over the whole pan, drizzle remaining 1 tbsp olive oil if desired, and gently toss to combine or mash the feta into a saucy consistency and mix the vegetables into it. Taste and adjust seasoning with more lemon, red pepper flakes, or a pinch of salt if needed.
  7. Scatter chopped parsley or basil over the top and serve hot with pasta, couscous, crusty bread, or grain bowls. For pasta, toss hot cooked pasta with a splash of pasta water and the roasted mixture until saucy.