Mediterranean Roasted Chickpeas and Artichokes
A simple Mediterranean Roasted Chickpeas and Artichokes dish made with chickpeas, artichokes, lemon, shallots, olive oil, feta, and parsley for an easy, flavorful one-pan meal.
Servings
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
This Mediterranean Roasted Chickpeas and Artichokes recipe is naturally gluten-free. Ensure that the feta cheese and any side dishes (such as bread or grains) are certified gluten-free. Serve with gluten-free baguette slices, rice, or quinoa to keep the entire meal gluten-free.