Recipes
Potato, Chickpea & Feta Sheet-Pan Dinner
Uses: red bliss potatoes, garbanzo beans, tomatoes, feta, romaine
Ingredients:
- 1 medium red bliss potato, diced
- 1/3 cup garbanzo beans, drained and rinsed
- 1/4 cup grape tomatoes
- 1 tablespoon feta cheese
- 1 cup chopped romaine
- 1 teaspoon oil or margarine, if available
Instructions:
- Heat oven to 400°F.
- Dice potato into small pieces and toss with chickpeas, oil or melted margarine, garlic powder, paprika, oregano, black pepper, and a tiny pinch of salt if available.
- Spread on a sheet pan or baking dish and roast for 20 to 25 minutes, stirring once, until potatoes are tender and chickpeas are lightly crisp.
- Add grape tomatoes for the last 5 minutes so they soften without falling apart.
- Spoon onto a plate and sprinkle with feta.
- Serve with chopped romaine and lemon juice on the side.
Good for: A simple vegetarian sheet-pan dinner with crispy edges, creamy feta, and a cool salad side.
Optional: Add chicken, meatballs, or salmon pouch if you want more protein.