Sheet-Pan Feta With Chickpeas and Tomatoes

By Ali Slagle

Updated Feb. 16, 2024

Sheet-Pan Feta With Chickpeas and Tomatoes
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
5(6,059)
Comments
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In a spread of Greek appetizers, or meze, there’s often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.

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Ingredients

Yield:4 servings
  • 3cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
  • 2pints (16 to 20 ounces) cherry or Sungold tomatoes
  • 1shallot, thinly sliced
  • ¼cup extra-virgin olive oil
  • 2tablespoons honey
  • 1teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
  • Salt
  • 2(6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

650 calories; 38 grams fat; 15 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 27 grams protein; 1439 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. On a sheet pan, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas.

  2. Step 2

    Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)

Tip
  • Avoid feta made with cow’s milk, which does not have enough fat to withstand roasting.

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Ratings

5 out of 5
6,059 user ratings
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Comments

Mary

Enjoyed it. You only need one block of feta. I will cook mine a little longer next time, so more tomatoes burst. A good recipe to play around with. No need for honey. Maybe red onions instead of shallots. Some lemon. Pine nuts might be a nice add for next time. Fresh basil on top at the end.

Terrie

beans and cheese have protein. Save a cow or a chicken!

CurryFavor

Really tasty! I used a nice sheeps milk feta, which was delicious, and added 8oz of merguez lamb sausage links and calabrian chiles in lieu of chile flakes (plus some of the chile oil for extra heat). So delicious. The honey blended very well and balanced the tomatoes' tanginess. I used 25 oz. of garden tomatoes because they are so plentiful right now. Would definitely make this again.

Mark

Used halloumi instead of feta. Used plenty of red pepper and smoked paprika. About 20 minutes into the roasting, I added a pound of chopped kale that had been tossed in olive oil.

Betty6672

Used cow’s milk feta and red onion, a splash more olive oil. Ate with crusty bread and fresh arugula. Delicious!

J9

This was so good for how little effort it was. I added halved brussel sprouts and cooked the whole thing as directed and they came out perfect.

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