Step 1

Dry chickpeas well on a towel or with paper towels.

Step 2

Preheat the oven to 400F with a rack set in the lower third.

Step 3

On a sheet pan, combine the broccolini, chickpeas, tomatoes and red onion with the olive oil and toss.

Step 4

Season with 1/2 teaspoon salt and black pepper to taste, and spread out on the sheet pan.

Step 5

Nestle the feta slices into the vegetables.

Step 6

Roast, stirring vegetables and chickpeas halfway but leaving the feta in place, until the tomatoes start to blister and the broccolini is browned, about 25 to 30 minutes.

Step 7

Squeeze the juice from the lemon half for over everything and top with lemon zest.