Feta Chickpea & Veggie Sheet Pan Meal | Real California Milk
Sheet pan chickpeas and veggies with baked feta. Easy, protein-packed dinner.
Ingredients
- Herby Yogurt Sauce:
- – 1/2 cup Real California Greek-style yogurt
- – 1/4 cup finely chopped fresh herbs, such as; parsley, oregano, dill, mint or rosemary - reserve 1 TB for topping
- – 1 tablespoon lemon juice 1 garlic clove, minced
- – 1/2 teaspoon fine sea salt
- – 1/4 teaspoon ground black pepper
- Veggie Sheet Pan:
- – 1 15-ounce can chickpeas, drained, rinsed and shaken dry
- – 1 lb. baby potatoes, chopped into 1/2” cubes, about 3 cups
- – 1 1/2 cups bell peppers, thinly sliced or chopped
- – 1 cup cherry tomatoes
- – 1/2 large red onion, thinly sliced
- – 1/4 cup olive oil
- – 1 1/2 tablespoons tomato paste
- – 1 tablespoon lemon juice
- – 2 garlic cloves, minced
- – 3/4 teaspoon fine sea salt, divided
- – 1/2 teaspoon paprika
- – 1/2 teaspoon freshly ground black pepper
- – 1/2 teaspoon red pepper flakes, optional
- – 8 ounce block Real California Feta cheese, cut into 1/2” cubes or large crumbles
- :Feta, High Protein, Sheet Pan, One Dish Dinner
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