Description
This Baked Feta Chickpeas recipe combines juicy roasted cherry tomatoes, tender chickpeas, and creamy feta cheese baked to perfection. Infused with garlic, olive oil, and a touch of red pepper flakes, this Mediterranean-inspired dish is garnished with fresh basil and served with toasted bread, making it a flavorful and easy-to-make appetizer or light meal.
Ingredients
Scale
Vegetables and Beans
- 16 oz. cherry tomatoes, stemmed, washed
- 1 (14.5-oz.) can chickpeas, drained and rinsed
- 4 garlic cloves, finely chopped
Seasonings and Oils
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3/4 tsp kosher salt
- 1/4 tsp crushed red pepper flakes
- Freshly ground black pepper, to taste
Cheese
- 1 (4″ x 3″) block feta (about 8 oz.)
Garnish and Serving
- Fresh basil leaves
- Toasted bread, for serving
Instructions
- Preheat and Prepare Ingredients: Arrange a rack in the center of your oven and preheat it to 400°F (200°C). In a 13″ x 9″ baking dish, combine the cherry tomatoes, chickpeas, finely chopped garlic, 1/4 cup extra-virgin olive oil, kosher salt, and crushed red pepper flakes. Season the mixture with freshly ground black pepper to your liking and toss everything gently to ensure even seasoning.
- Initial Roasting: Place the baking dish in the preheated oven and roast the tomato and chickpea mixture until the tomatoes burst and begin releasing their juices, about 15 minutes. This step softens the tomatoes and infuses the flavors into the chickpeas.
- Prepare Feta: While the tomatoes roast, on a cutting board, use a sharp knife to slice the feta block lengthwise into 4 planks approximately 3/4″ thick. This will allow the feta to soften evenly during the next roasting phase.
- Add Feta and Continue Roasting: Remove the baking dish from the oven. Nestle the feta planks into the tomato and chickpea mixture, spacing them evenly. Drizzle additional olive oil over the top. Return the dish to the oven and continue roasting until the feta softens and the tomatoes are saucy and fully burst, about 10 to 15 minutes more.
- Broil for Texture: Once the feta is softened, remove the dish from the oven and switch your oven setting to broil. Place the dish under the broiler and watch carefully as the tomatoes and feta blister and brown slightly, about 2 to 3 minutes. This adds a wonderful texture and flavor contrast.
- Finish and Serve: Remove from the oven and immediately top the dish with fresh basil leaves for a burst of herbal freshness. Serve the baked feta chickpeas warm with toasted bread on the side to scoop up all the delicious juices and cheese.
Notes
- Use a baking dish size close to 13″ x 9″ to ensure even cooking.
- Be careful when broiling as the feta and tomatoes can burn quickly; stay attentive.
- For a spicier kick, increase the crushed red pepper flakes to 1/2 tsp.
- This dish can be served as an appetizer, side dish, or light main course.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked feta, chickpeas, roasted tomatoes, Mediterranean appetizer, vegetarian, easy baking recipe
