Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas

This is for four people

• 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

1. Dry chickpeas well on a towel or with paper towels.
2. Preheat the oven to 400F with a rack set in the lower third.
3. On a sheet pan, combine the broccolini, chickpeas, tomatoes and red onion with the olive oil and toss.
4. Season with 1/2 teaspoon salt and black pepper to taste, and spread out on the sheet pan.
5. Nestle the feta slices into the vegetables.
6. 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.
7. Squeeze the juice from the lemon half for over everything and top with lemon zest.

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