Feta chickpea sheet-pan dinner

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano into a smooth sauce. Pat 2 cans (15 ounces each) chickpeas, drained and dried thoroughly dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 2 bell peppers, cut into strips and 2 zucchini, cut into half-moons with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the chickpeas are crisp and the vegetables are browned at the edges. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Warm 4 whole-wheat pitas, warmed until pliable, then wrap in a clean towel. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Feta chickpea sheet-pan dinner with 6 ounces feta, crumbled.