Fluffy Dutch Oven Greek Lemon-Herb Chickpea Bake with Feta
A vibrant, one-pot vegetarian dinner featuring tender chickpeas baked in a bright lemon-herb broth, topped with creamy feta and a golden crust. This Mediterranean-inspired bake is fluffy, aromatic, and perfect for a cozy weeknight meal.
Ingredients
Ingredients
- 2 tbsp olive oil extra virgin
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tsp dried oregano or 2 tbsp fresh
- 1 tsp dried thyme or 1 tbsp fresh
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 2 15-oz cans chickpeas drained and rinsed
- 1 cup vegetable broth low sodium
- 0.5 cup lemon juice freshly squeezed
- 1 tbsp lemon zest finely grated
- 0.5 cup crumbled feta cheese plus extra for topping
- 1 tbsp fresh parsley chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15-20 minutes or in the microwave. Make-Ahead: Assemble the bake up to the point of baking, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if starting cold. Substitutions: Use cannellini beans instead of chickpeas. For a dairy-free version, omit the feta and add 1/4 cup nutritional yeast for a cheesy flavor. Serving Suggestions: Serve over cooked quinoa or with warm pita bread to soak up the flavorful broth.