Sheet-Pan Lemon Herb Chickpeas with Broccoli
Lemony roasted chickpeas and broccoli seasoned with garlic, oregano, and thyme make a simple vegetarian weeknight dinner.
- 35 minute meal
- 35 minutes or less
- broccoli
- budget friendly
- chickpeas
- dairy free
- dinner
- egg free
- family friendly
- garlic
- gluten free
- Gluten-Free
- lemon
- lunch
- main course
- meal prep
- mediterranean-inspired
- nut free
- one pan
- oven roasted
- plant based
- plant-based
- quick
- sheet pan
- sheet pan dinner
- soy free
- vegan
- vegetarian
- weeknight
- Cuisine
- Mediterranean-inspired
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Fresh Organic Lemon - Each
Fresh lemon · 1 Each
Estimated price
100%
Details
Goya® Canned Chick Peas
Canned chickpeas, drained and rinsed · 3 Cup
Estimated price
97%
Details
Kroger® Broccoli Florets BIG DEAL!
Broccoli florets · 6 Cup
Estimated price
47%
Details
Kroger® Extra Virgin Olive Oil
Extra-virgin olive oil · 0.25 Cup
Estimated price
12%
Details
Private Selection® Mediterranean Oregano Leaves Shaker
Dried oregano · 1.5 Teaspoon
Estimated price
11%
Details
Kroger® Peeled Garlic
Garlic · 4 Count
Estimated price
7%
Details
Simple Truth Organic® Thyme Leaves
Dried thyme · 1 Teaspoon
Estimated price
4%
Details
McCormick Pure Ground Black Pepper
Black pepper · 0.5 Teaspoon
Estimated price
1%
Details
Morton Coarse Kosher Salt Coarse Salt for Cooking, 3 lb.
Kosher salt · 1 Teaspoon
Estimated price
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- broccoli florets-6 cups
- canned chickpeas-3 cups
- fresh lemon-1 each
- extra-virgin olive oil-1/4 cup
- garlic-4 cloves
- dried oregano-1 1/2 teaspoons
- dried thyme-1 teaspoon
- kosher salt-1 teaspoon
- black pepper-1/2 teaspoon
Preheat the oven to 425°F. Pat the drained chickpeas very dry with a clean kitchen towel. Zest and juice the lemon, keeping the zest and juice separate, then mince the garlic.
Dry the chickpeas thoroughly to reduce splattering when they contact the hot oil and pan.
Keep fingertips clear of the chef’s knife and citrus zester while mincing and zesting.
Place the chickpeas and broccoli on the sheet pan. Add the olive oil, lemon zest, oregano, thyme, salt, and pepper. Toss until evenly coated, then spread everything into a single layer.
Roast for 12 minutes. Sprinkle the minced garlic over the chickpeas and broccoli, then carefully toss everything and rotate the pan. Roast for another 8 to 10 minutes, until the broccoli is browned and tender, the chickpeas are lightly crisp, and the garlic is fragrant.
Use oven mitts when tossing and rotating the hot sheet pan.
Remove the pan from the oven. Drizzle with all the reserved lemon juice and toss carefully. Divide into four equal portions and serve hot.
Use oven mitts when removing the hot sheet pan and set it on a heat-safe surface.
Keep your face and hands clear of steam while tossing the hot broccoli.
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