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Traybake Zucchini and Chickpeas with Feta
Elle

Easy Zucchini Chickpea Tray Bake with Feta

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This Sheet-Pan Zucchini Chickpea Tray Bake with Feta is a healthy Mediterranean-inspired dinner made with roasted zucchini, crispy chickpeas, creamy feta and warm harissa spices. An easy one-pan vegetarian meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish, Side
Cuisine: Vegetarian
Calories: 386

Ingredients
  

  • 3 tablespoons olive oil, divided
  • 2 large zucchini, cut into bite-sized chunks
  • 2 garlic cloves, thinly sliced
  • 1 1/2 tablespoons harissa spice mix (see tips)
  • 1 teaspoon tomato paste
  • 2 teaspoons maple syrup (or honey)
  • ½ teaspoon ground coriander
  • 1 × 400 g can chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 150–200 g feta cheese (preferably in brine)
  • Juice of 1/2 lemon, freshly squeezed
  • generous handful flat-leaf parsley, finely chopped
  • generous handful fresh mint, finely chopped
  • 30 g toasted slivered almonds
  • sea salt and freshly ground black pepper, to taste

Instructions
 

  1. Preheat the oven to 220°C / 425°F (200°C fan-assisted). Line a large baking tray with parchment paper.
  2. In a small bowl, stir together the harissa spice mix, tomato paste, maple syrup (or honey), ground coriander and 2 tablespoons olive oil until smooth and well combined.
  3. Place the zucchini and garlic in a large bowl. Pour over the harissa mixture and toss well to coat evenly. Season generously with salt and pepper, then spread onto the prepared baking tray.
  4. In a separate small bowl, toss the chickpeas with the remaining 1 tablespoon olive oil, ground cumin and a pinch of salt. Scatter the chickpeas over the zucchini mixture.
  5. Nestle the feta into the centre of the tray and lightly brush with a little olive oil.
  6. Bake for 20 minutes, or until the zucchini is tender and lightly caramelised and the feta is soft and warm. For extra colour, place the tray under the grill for the final 2–3 minutes, watching carefully to prevent burning.
  7. Transfer everything to a serving platter. Gently break the warm feta into the roasted zucchini and chickpeas, leaving some larger pieces throughout.
  8. Finish with a squeeze of lemon juice, then scatter over the parsley, mint and toasted almonds. Serve with warm flatbread, couscous or crusty bread. Enjoy!

Nutrition

Calories: 386kcal

Notes

  • Use good-quality feta packed in brine for the creamiest texture and best flavour.
  • I like to use a harissa spice mix, but harissa paste also works well. Keep in mind that heat levels vary between brands, so adjust to taste.
  • Add a handful of cherry tomatoes for an extra juicy tray bake.
  • Leftovers are delicious cold the next day for lunch or spooned into wraps and grain bowls.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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