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–+ servings

Baked Feta Chickpeas with Cherry Tomatoes

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Cherry tomatoes and chickpeas roast with garlic and olive oil, then feta planks soften and blister under the broiler.
Print Recipe
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean-inspired
Ingredients Instructions Notes

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Ingredients
  

  • 2 cups cherry tomatoes
  •  
    15.5 oz canned chickpeas, drained and rinsed
  •  
    4 cloves garlic, finely grated
  • ¼ cup extra-virgin olive oil plus more for drizzling
  • ¾ tsp kosher salt
  • ¼ tsp red pepper flakes
  • ground black pepper
  •  
    8 oz block feta
  • fresh basil leaves
  •  
    toasted baguette

Instructions
 

  1. Heat the oven to 400°F. Toss tomatoes, chickpeas, garlic, olive oil, salt, pepper flakes and black pepper in a 13-by-9-inch baking dish. Roast about 15 minutes, until the tomatoes start to burst.
  2. Slice the feta lengthwise into four planks. Nestle them among the tomatoes and drizzle with oil. Roast another 10 to 15 minutes until the feta is soft and the tomatoes are saucy.
  3. Broil 2 to 3 minutes, watching closely, until the feta and tomatoes blister.

Notes

Keep an eye on the feta once the dish goes under the broiler.
Adapted from Taylor Ann Spencer, Delish.

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