Mediterranean Roasted Chickpeas and Artichokes made with chickpeas, artichokes, lemon, shallots, olive oil, feta, and parsley.
You know how some recipes just accidentally become part of your life story? This Mediterranean Roasted Chickpeas and Artichokes dish is one of mine, even though it started from such a not-glamorous place. I first made it back when I was an intern, still half-convinced that adulthood was some sort of long-running prank. My apartment was small enough that if you stretched your arms out, you could touch both walls… okay, maybe I’m exaggerating a tiny bit, but you get the vibe. I lived off whatever I could buy with the handful of coins rattling around in my tote bag — lots of canned chickpeas, cheap lemons, and those artichokes that always feel a little bougie even when they’re not.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Funny thing is, this recipe stuck around. Like, really stuck. Now I make these roasted chickpeas and artichokes for my family of four — which still weirds me out in a sentimental way sometimes. I’ll be zesting a lemon while my kid insists they definitely brushed their teeth (they did NOT), and suddenly I’ll remember my 22-year-old self eating this straight from the pan at 11 p.m. while Googling “how to feel like a real adult” (didn’t help). Isn’t it strange how certain foods pull memories right out of you like that? Warm, lemony déjà vu.
There’s something comforting about that full-circle moment… even if the circle is a little wobbly and involves forgetting where you put the foil twice.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mediterranean Roasted Chickpeas and Artichokes Recipe?
What I love most about this Mediterranean Roasted Chickpeas and Artichokes recipe — besides the fact that it won’t judge you if you’re cooking in sweatpants again — is how it transforms these simple ingredients. Chickpeas puff up like they’ve had a spa day, the artichokes melt into this briny, almost buttery thing, and the roasted lemon slices… oh my gosh. They get that golden, caramelized edge that tastes like you should be eating them on a balcony somewhere in Greece with the faint sound of goats in the background.
And honestly, I can’t tell you how many times this one-pan wonder has saved me from ordering takeout out of pure exhaustion. It’s simple without feeling boring, Mediterranean without feeling fussy, and it has this way of tricking people into thinking you spent more time cooking than you actually did (my favorite kind of recipe). Ever had a dinner like that — where you finish a plate and suddenly your whole day feels slightly less chaotic?
Ingredient Notes:
Let’s talk through the ingredients for this Mediterranean Roasted Chickpeas and Artichokes, the same way I would if we were standing in my kitchen and I was trying to hide the fact that my junk drawer is overflowing again.
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Chickpeas: Three cans might sound dramatic, but trust me — they roast down into pure magic.
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Artichoke hearts: Use canned. No one has time to prep fresh artichokes on a Tuesday night.
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Lemons: One gets zested and juiced, the other is sliced thin. The slices roast into edible sunshine.
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Shallot: Softer and sweeter than a regular onion, and I swear it just belongs here.
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Olive oil: This recipe is basically a love letter to olive oil. Don’t skimp.
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Feta: Optional… but honestly, emotionally? Kinda not optional.
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Parsley: Adds that fresh, “I know what I’m doing in the kitchen” energy.
How To Make Mediterranean Roasted Chickpeas and Artichokes?
Okay, let’s make this Mediterranean Roasted Chickpeas and Artichokes. Promise, it’s easier than finding matching socks.
Step 1: Build your base
Dump the chickpeas and artichokes into a 9×13 dish — you don’t have to be precise; this is not soufflé. Zest one lemon right over the top (little flecks of sunshine everywhere), then juice it too. Slice the second lemon thin (the seeds will fall everywhere, they always do), toss in the shallot, and drown the whole thing lovingly in olive oil. Add salt and pepper. Stir. Admire. Stir again because the lemon slices always try to escape.
Step 2: Let the oven do the heavy lifting
Cover it tightly with foil and bake at 375°F for about 30 minutes. This is when you can sit down for a second, which honestly might be the best part. Everything gets soft, steamy, cozy — like a Mediterranean sauna.
Step 3: Make it gorgeous
Remove the foil, sprinkle the feta and parsley over the top, and bake for 15 more minutes. The feta gets soft and slightly melty, the olive oil bubbles like a little edible hot tub, and the lemon slices start looking caramelized and irresistible.
Smells amazing, right? (It always does.)
Storage Options:
This Mediterranean Roasted Chickpeas and Artichokes somehow tastes even better the next day. Store it in an airtight container for 3–4 days. Eat it cold, warm, or directly from the fridge at 11 p.m. while thinking about your life choices. No judgment.
Variations and Substitutions:
One of my favorite parts about this recipe is that it forgives you — aggressively. Out of feta? Fine. Forgot parsley? Same. Want to get weird with it? Go for it.
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Add cherry tomatoes before baking
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Swap parsley for dill or basil
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Toss in olives or capers for extra brininess
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Add cooked farro or couscous
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Throw spinach in at the end
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Use goat cheese instead of feta for a tangier vibe
Want To Save This Recipe?
You really can’t mess it up. I’ve tried. It still comes out good.
What to Serve with Mediterranean Roasted Chickpeas and Artichokes?
This Mediterranean Roasted Chickpeas and Artichokes is flexible — like, yoga-teacher flexible.
Try it with:
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Warm pita or naan
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Over rice or quinoa
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With a crusty baguette to mop up the lemony olive oil
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As a topping for greens
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Alongside grilled chicken or salmon
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Or just in a bowl on its own because you’re tired and deserve ease
Every option hits differently but beautifully.
Frequently Asked Questions:
Does it freeze well?
Not really — the chickpeas get mushy. I mean, you can freeze it, but you won’t love yourself for it.
Can I use dried chickpeas?
Sure, but cook them first. And honestly? Canned just makes life easier.
Can I meal prep this?
Absolutely. It holds up like a champ in the fridge.
If you try this Mediterranean Roasted Chickpeas and Artichokes, I genuinely hope it brings you the same weird sense of nostalgia and comfort it brings me. And now I’m curious — are you eating it hot with bread, or cold out of the fridge like a rebel? Tell me, because I always want to know how other people enjoy their favorite dishes.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mediterranean Roasted Chickpeas and Artichokes
Ingredients
- 3 cans 14.5 ounces each chickpeas drained and rinsed
- 2 cans 14.5 ounces each artichoke hearts drained and rinsed
- 2 lemons
- 1 shallot chopped
- 1/2 cup olive oil
- 1 cup crumbled feta cheese optional
- 1/4 cup chopped fresh parsley optional
- Kosher salt to taste
- Black pepper to taste
Instructions
Prepare the Ingredients
- Drain and rinse the chickpeas and artichoke hearts thoroughly. Place them into a 9×13-inch baking dish.
Add the Lemon and Aromatics
- Zest one lemon over the chickpeas and artichokes. Juice the same lemon into the dish. Thinly slice the remaining lemon, removing as many seeds as possible, and add the slices to the dish. Add the chopped shallot and olive oil.
Season and Combine
- Season the mixture with approximately 1/2 teaspoon kosher salt and freshly ground black pepper. Stir until all ingredients are evenly coated with the seasoning and olive oil.
Bake Covered
- Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes.
Add Toppings and Finish Baking
- Remove the foil and sprinkle the feta cheese and parsley (if using) over the mixture. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the feta softens slightly and the juices are bubbling.
Serve Immediately
- Serve hot as a main dish or alongside complementary sides as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
