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Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas
Ingredients
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 bunches broccolini, ends trimmed (14 ounces)
  • 1 pint heirloom cherry tomatoes, halved (about 2 cups)
  • 1 small red onion, peeled, quartered and cut into wedges
  • ½ teaspoon kosher salt and black pepper
  • ½ lemon, zested
  • 8 ounces Athenos Traditional Feta Cheese, cut into 8 slices
  • crushed red pepper flakes, optional for topping
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