Mealime recipe · lives on in MealPot
Mediterranean Veggie Chickpea Bake with Feta, Tzatziki & Pita
- 30 min
- 2–6 servings
- 619 kcal / serving
A warm bake of chickpeas, peppers, and onions with feta, served with pita and tzatziki. It comes together quickly on a weeknight, offering crisp vegetables and tangy feta that pair well with the creamy tzatziki.
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Ingredients
- 45 mlbalsamic vinaigrette
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 pintgrape tomatoes
- 2green bell peppers
- 1 mediumred onion
- ½ cuptzatziki sauce
- 2whole grain pitas
- red onions
From the pantry: black pepper, oregano, dried, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · oven mitts · tongs
Directions
- Toss drained chickpeas on a baking sheet and start preheating the oven to 450°F.
- Wash and dry the bell peppers, trim and seed them, then cut into ½-inch strips before adding to the sheet with the chickpeas.
- Add the grape tomatoes to the sheet as well.
- Peel and cut the red onion into thin wedges, scatter them on the sheet, drizzle with the balsamic vinaigrette, and season with oregano and salt and pepper. Toss to coat and spread in an even layer.
- Roast on the sheet until the vegetables are tender and the tomatoes begin to burst, about 20 minutes, shaking the pan once halfway through.
- Meanwhile, arrange the pitas on a separate sheet and bake until they become just crisp, about 5 minutes, flipping halfway through.
- When everything is tender, remove the chickpeas and vegetables from the oven, crumble the feta over the mix, and toss gently to combine.
- Serve the bake with pita wedges and a side of tzatziki, placing portions into bowls or plates.
- Note: If you have extra tzatziki, you can spoon a dollop on top when plating for a quick finish.
Two tips
- Prep the veggies up to the point of slicing two hours ahead and refrigerate for faster weeknight cooking.
- For a heartier bite, serve the warm chickpea bake with an extra squeeze of lemon and a small side of tzatziki on each plate.
Nutrition per serving
- Calories
- 619 kcal
- Protein
- 25 g
- Carbs
- 86 g
- Fat
- 22 g
- Fiber
- 18 g
- Sodium
- 1234 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.