Crispy Chickpea and Charred Broccolini Sheet Pan

This one-pan Mediterranean dinner turns humble chickpeas and broccolini into something genuinely craveable. The chickpeas are tossed in olive oil and warm spices, then roasted until their edges turn deeply golden and crackly, while the broccolini chars and blisters alongside garlic cloves that soften into sweet, spreadable little bites. A generous squeeze of lemon at the end brightens everything, and shaved parmesan with a scattering of chili flakes adds savory depth and a gentle kick. Built around extra virgin olive oil, legumes, and vegetables — the pillars of the Mediterranean plate — this dish delivers plant-based protein and fiber from the chickpeas along with the vitamins and antioxidants packed into broccolini. It comes together on a single sheet pan with minimal cleanup, making it perfect for a weeknight dinner that still feels special. Serve it as a light main with crusty whole grain bread or over a bed of couscous or farro for a heartier meal. It also makes an excellent side dish alongside grilled fish or roast chicken, and leftovers are delicious cold, tossed into a grain bowl or salad the next day.</long_description> <parameter name="meta_description">Crispy spiced chickpeas and charred broccolini roast together on one pan, finished with lemon, parmesan, and chili flakes for an easy Mediterranean dinner.

Ingredients

• 2 15-oz canschickpeas, drained, rinsed, and patted dry
• 2 bunchesBroccolini, trimmed
• 4 tbspextra virgin olive oil
• 6 clovesgarlic cloves, peeled, left whole
• 1 tspground cumin
• 1 tspsmoked paprika
• 0.5 tspground coriander
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 1 wholelemon, zested and juiced, plus wedges for serving
• 0.33 cupParmesan cheese, shaved with a vegetable peeler
• 0.5 tspred chili flakes, adjust to taste

Method

No instructions listed.