Easy Mediterranean Roasted Chickpeas and Artichokes
Crispy chickpeas and tender artichokes roast with lemon, garlic, and herbs for a bright, satisfying Mediterranean side or light meal.
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Servings:
Ingredients
Main Ingredients
- 3 cup cooked chickpeas, drained and dried
- 1.5 cup artichoke hearts, drained and halved if large
- 0.5 cup red onion, thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2.5 tsp minced garlic
- 1.5 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.25 tsp crushed red pepper flakes
- 0.75 tsp kosher salt reduce if using very salty feta
- 0.5 tsp black pepper, freshly ground
- 0.25 cup fresh parsley, chopped
- 0.33 cup feta cheese, crumbled (optional)
Instructions
Preparation Steps
- Preheat oven to 425°F and line a large rimmed sheet pan with parchment.
- Pat the chickpeas and artichoke hearts very dry with towels to help them crisp.
- Whisk olive oil, lemon juice, zest, garlic, oregano, cumin, paprika, red pepper, salt, and black pepper in a bowl.
- Spread chickpeas, artichokes, and red onion on the pan. Drizzle with the dressing and toss to coat evenly.
- Roast 22–25 minutes, stirring once, until edges are golden and chickpeas are lightly crisp.
- Shower with parsley and sprinkle with feta. Toss and serve warm with extra lemon if desired.
Notes
Variation: Add halved cherry tomatoes in the last 10 minutes or swap feta for a dollop of tzatziki. Serving tip: Spoon over greens or tuck into warm pitas. Storage: Refrigerate up to 3 days; re-crisp on a hot sheet pan for 5–8 minutes.
This recipe is an original creation inspired by classic Easy Mediterranean Roasted Chickpeas and Artichokes flavors. All ingredient ratios and instructions are independently developed.