While grocery prices continue to climb, every day my family demands three meals. Moments after unpacking my latest grocery haul, it feels like my fridge and cupboards immediately look bare. Everyone warned me that my kids will eat me out of house and home. It’s true.
While I love perusing the grocery store, it’s not something I want to do every day. For the sake of saving time and money, I stock up on versatile and affordable items I can grab and quickly throw together an easy meal. That’s how I created this recipe, which I’ve been making since my broke days as an intern in food media: canned chickpeas and artichokes roasted with lemons, parsley, and feta.
For enough to serve four adults with leftovers—I can stretch it out and enjoy it for lunch the next day (win!)— the ingredients add up to less than $15. It has for all the years I’ve been making it.
Plus, it checks the boxes for an essential go-to weeknight meal: it’s hard to mess up, it requires mostly pantry ingredients, it’s filling, it comes together in one pan, and lasts a few days in the fridge. It’s also full of plant-based protein, which I love for my family. No wonder I make it at least once a week.
How To Make Roasted Chickpeas and Artichokes with Lemon, Parsley, and Feta
Here are the ingredients you’ll need:
- 3 (14.5-ounce) cans chickpeas
- 2 (14.5-ounce) cans artichoke hearts
- 2 lemons
- 1 chopped shallot
- 1/2 cup olive oil
- 1 cup crumbled feta cheese (optional, though recommended)
- 1/4 cup chopped fresh parsley (optional)
Drain and rinse the chickpeas and artichoke hearts, and add them into a 9x13-inch baking dish. Zest one lemon and then juice it over the chickpeas. Thinly slice the other lemon (discarding as many seeds as possible) and add the slices, shallots, and olive oil to the dish. Season it with about 1/2 teaspoon salt and black pepper, and stir well.
Cover the dish tightly with foil and bake it in a 375°F oven for about 30 minutes. Uncover and add the feta and parsley, and bake it for an additional 15 minutes, until the feta has melted slightly and the liquid is bubbly.
What goes into the baking dish as a few humble ingredients emerges from the oven as a flavor-packed dinner full of plump and juicy chickpeas, briny artichokes and feta, and a touch of freshness from the lemon and parsley.
There are no rules for serving this delicious one-pan dinner, but some of my favorites are over a bed of rice or with a crusty baguette to absorb all the lemony olive oil. The next day, I like to eat it cold from the fridge over greens.
I prefer using the block of feta that comes in brine—it has a better flavor and texture that crumbled feta. Don’t toss the brine; use it to marinate chicken. Combine raw chicken, feta brine, some herbs, and grated garlic, and let it marinate in the fridge for at least 30 minutes before cooking. Alternatively, add the brine to a vinaigrette for a savory punch.