Sheet-Pan Feta With Chickpeas and Tomatoes
Updated Feb. 16, 2024
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.)
- Avoid feta made with cow’s milk, which does not have enough fat to withstand roasting.
Private Notes
Comments
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.
beans and cheese have protein. Save a cow or a chicken!
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.
With half the feta, this becomes a healthy meal rather than an appetizer. Please do use the honey—I strongly disagree with other reviewers that say it isn’t necessary. I wonder if they have tried the difference! I like to make this baharat sometimes—a Middle Eastern spice mix that contains cinnamon for those unfamiliar. (The mix is made with common pantry spices and you can easily replicate the flavor on your own). I also go quite heavy on the tomatoes and shallots. When I don’t use baharat, I give it a heavy dose of smoked paprika and a touch of cinnamon. PS—I cut feta into 1/2” chunks, not 1.”
pretty darn good! I appreciated other people's notes. I added zuke...and used...gasp...taco seasoning instead of salt and red chili flakes. Fast, easy, good!
Would this work with Chevre? I'm planning to try that. Feta is too salty for my body.
@Helene I’m not sure how much salt is OK for you to have, but I never make this recipe with two feta blocks—one block is plenty. (I also cut it up into 1/2” cubes.) And I add more tomatoes. If just cutting the amount of feta in half would make this meal work for your health, I would definitely recommend doing that! If you use chèvre, I would not roast it with the rest of the dish since it will melt down and smear all over like a sauce if you stir the dish at all (unless that sounds good to you)! Instead I would crumble the chèvre on top when you plate it. Lastly, if you make this for guests the feta is quite easy to pick out because it firms up when you roast it, so you could always do that and sprinkle your own chèvre on top. It’s also easy to add salt after roasting since it has some juices that will dissolve salt, so you could prepare the dish without salt and then add salt into the portion you serve to guests.