Mediterranean Chickpea and Broccoli Bake

Sometimes I have both the time and motivation to make meals that are involved with lots of steps and ingredients. But sometimes, I need something fast. So I open my pantry and see what inspires me, Chopped-style! Mediterranean Chickpea and Broccoli Bake is the result of such an evening.

This meal is big on flavor, but easy on time, budget, and clean-up. And what’s more, most of the ingredients are pantry or refrigerator staples. No weird ingredients here. Dinner is winning tonight!

This one sheet-pan dinner is perfect for busy weeknights or weekends that you spend working in the yard and need a quick dinner. Don’t opt to have a pizza delivered! Mediterranean Chickpea and Broccoli Bake is a throw-together – and it will be done faster than the pizza will get there. Pair with a whole grain, like brown rice or quinoa, and you’re done!

How do you get a healthy dinner on the table with lightning speed? Share with me in the comments! I love to hear from you!

Chickpea, Hominy, and Broccoli Oven Bake

Chickpea, Hominy, and Broccoli Oven Bake

This meal goes together quick, as we opt for frozen broccoli florets. Pair with a whole grain, like brown rice or quinoa, and you’re done!

Course Main Course
Cuisine American, Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 216 kcal
Author Laura Yautz

Ingredients

  • 1 can Chickpeas, drained and rinsed
  • 1 can Hominy (yellow or white), drained
  • 16 oz Frozen Broccoli
  • 2 Carrots, chopped
  • 3 Tbsp Minced Garlic (9 cloves)
  • 2 Tbsp Sundried Tomatoes in Oil, minced
  • 1 Tbsp Olive Oil
  • 2 tsp Dried Basil
  • Salt and Pepper to taste

Instructions

  1. Preheat oven to 400 degrees F.

  2. On a large baking sheet covered with parchment paper, combine all ingredients well.

  3. Bake for 20-30 minutes, until broccoli begins to get dark spots on it (or until desired doneness is reached).

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