Sheet-Pan Mediterranean Chickpea with Roasted Eggplant & Vegan Feta
This vibrant sheet-pan Mediterranean dish features protein-packed chickpeas, tender roasted eggplant, cherry tomatoes, and vegan feta, all ready in under 20 minutes for a quick, satisfying vegan meal.
- 2 cups canned chickpeas, drained and rinsed
- 1 medium eggplant, cut into 1-inch cubes
- 1 cup cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup vegan feta cheese, crumbled
- 2 tbsp fresh parsley, chopped (optional)
- 4 pieces lemon wedges, for serving
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Instructions
Preheat your oven to 450°F (230°C) and line a sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, toss the chickpeas, eggplant cubes, cherry tomatoes, and red onion with olive oil, oregano, smoked paprika, garlic powder, salt, and pepper.
⏱️ 2 minutesSpread the mixture evenly on the prepared sheet pan in a single layer.
⏱️ 1 minuteRoast for 10-12 minutes, stirring halfway, until the eggplant is tender and golden.
⏱️ 12 minutes 🌡️ 450°FRemove from oven, sprinkle with vegan feta and fresh parsley. Serve immediately with lemon wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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