Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas

Ingredients

For 4 servings

• 1 15 ounce can chickpeas (drained and rinsed)
• 2 tablespoons extra virgin olive oil
• 2 bunches broccolini (ends trimmed (14 ounces))
• 1 pint heirloom cherry tomatoes (halved (about 2 cups))
• 1 small red onion (peeled, quartered and cut into wedges)
• 1/2 teaspoon kosher salt and black pepper
• 1/2 lemon (zested)
• 8 ounces Athenos Traditional Feta Cheese (cut into 8 slices)
• crushed red pepper flakes (optional for topping)