32mSheet-Pan Lemon Herb Chickpeas with Broccoli
Lemony roasted chickpeas and broccoli seasoned with garlic, oregano, and thyme make a simple vegetarian weeknight dinner.
- Cuisine
- Mediterranean-inspired
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- broccoli florets-6 cups
- canned chickpeas-3 cups
- fresh lemon-1 each
- extra-virgin olive oil-0.25 cups
- garlic-4 cloves
- dried oregano-1.5 teaspoons
- dried thyme-1 teaspoon
- kosher salt-1 teaspoon
- black pepper-0.5 teaspoons
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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