Roasted Broccoli with Feta and Chickpeas

Guess what ranked number three on Food Network’s list of Food Trends for 2014?  “Vegetables are the New Meat”.  Number two?  “Real Food is the New Fast Food”.  Looks like it’s going to be a big year for good, old-fashioned, home-cooked, veggie goodness.  This recipe for Roasted Broccoli with Feta and Chickpeas  (adapted from Better Homes and Gardens by Erin Gleeson, creative genius behind The Forest Feast) is meat-free and ready in under 30 minutes, making it one super trendy vegetarian recipe!


1 pound broccoli, trimmed and cut into 2-inch pieces
3 tablespoons olive oil
1/4 teaspoon coarse sea salt
1 (15 oz.) can of chickpeas
1/2 cup crumbled feta


1. Lay your broccoli florets on a baking sheet. Drizzle them with 2 tablespoons of the olive oil and a sprinkle them with a pinch of sea salt. Roast the broccoli for 10 to 15 minutes at 450 degrees Fahrenheit, until the edges become slightly brown and crispy.

2. Let the broccoli cool for 5 minutes then combine it with the feta, drained chickpeas, and remaining 1 tablespoon of olive oil. Toss the ingredients in a large bowl and salt to taste. Serve warm or at room temperature.