Name: Baked Feta with Roasted Chickpeas and Tomatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 16 oz. cherry tomatoes, stemmed, washed; 1 (14.5-oz.) can chickpeas, drained and rinsed; 4 garlic cloves, finely chopped; 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; 1 (4″ x 3″) block feta (about 8 oz.); Fresh basil leaves, for topping; Toasted bread, for serving

Introduction

This baked feta chickpeas recipe is a delicious and simple Mediterranean-inspired dish bursting with vibrant flavors. Roasted cherry tomatoes, tender chickpeas, and creamy feta come together to create a perfect topping for toasted bread. It’s quick to prepare and perfect for a cozy appetizer or light meal.

A rectangular baking dish holds a layered meal starting with a base of golden cooked chickpeas scattered evenly across the bottom. On top, there are bright, roasted cherry tomatoes, some slightly burst and charred, mixed throughout the chickpeas, adding vibrant red spots. Four thick slices of golden-brown grilled halloumi cheese rest on the tomatoes and chickpeas, each seared with dark grill marks and speckled with black pepper and chili flakes. Fresh green basil leaves are spread over the top, adding a fresh green contrast. Next to the dish, a white plate presents toasted baguette slices with a golden crust, and a large silver spoon sits to the right. All is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz. cherry tomatoes, stemmed, washed

1 (14.5-oz.) can chickpeas, drained, rinsed

4 garlic cloves, finely chopped

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

1 (4″ x 3″) block feta (about 8 oz.)

Fresh basil leaves, for serving

Toasted bread, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). In a 13″ x 9″ baking dish, combine the cherry tomatoes, chickpeas, garlic, olive oil, kosher salt, and crushed red pepper flakes. Season with freshly ground black pepper and toss gently to mix.

Step 2: Roast the mixture until the tomatoes burst and start releasing their juices, about 15 minutes.

Step 3: On a cutting board, use a sharp knife to cut the feta lengthwise into 4 planks about 3/4″ thick. Nestle the feta planks into the tomato and chickpea mixture, then drizzle with a little more olive oil.

Step 4: 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.

Step 5: Remove the dish from the oven and switch to the broiler setting. Broil, watching closely, until the tomatoes and feta are blistered and slightly golden, about 2 to 3 minutes.

Step 6: Remove from the oven, top with fresh basil leaves, and serve immediately with toasted bread on the side.

Tips & Variations

Use a high-quality block feta for best texture and flavor. Avoid crumbly pre-crumbled feta.

Add a squeeze of fresh lemon juice just before serving for a bright, tangy finish.

For extra richness, stir in a tablespoon of cream or Greek yogurt after roasting.

Try adding other veggies like sliced zucchini or bell peppers for more variety.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas need to be cooked until tender before using in this recipe. Canned chickpeas are convenient and work perfectly.

Can I make this recipe vegan?

For a vegan version, substitute the feta with a plant-based cheese or marinated tofu. The roasted tomato and chickpea base is naturally vegan and flavorful.