Description
Baked Feta Chickpeas is a vibrant and comforting dish featuring juicy cherry tomatoes, tender chickpeas, and creamy feta cheese baked to bubbly perfection. Infused with garlic, olive oil, and a touch of crushed red pepper flakes, this recipe combines fresh Mediterranean flavors served with toasted bread and fresh basil for a simple yet flavorful weeknight meal.
Ingredients
Scale
Vegetables & Legumes
- 16 oz. cherry tomatoes, stemmed, washed
- 1 (14.5-oz.) can chickpeas, drained, rinsed
- 4 garlic cloves, finely chopped
Oils & Seasonings
- 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
Dairy
- 1 (4″ x 3″) block feta cheese (about 8 oz.)
Garnish & Serving
- Fresh basil leaves, for topping
- Toasted bread, for serving
Instructions
- Preheat the oven and prepare tomato mixture: 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, rinsed chickpeas, finely chopped garlic, 1/4 cup olive oil, kosher salt, and crushed red pepper flakes. Season with freshly ground black pepper and toss everything together evenly.
- Roast the tomatoes and chickpeas: Place the baking dish in the preheated oven and roast for about 15 minutes, until the cherry tomatoes burst and begin to release their juices, creating a fresh, saucy base.
- Prepare and add feta: Meanwhile, slice the block of feta lengthwise into four planks, each approximately 3/4″ thick. Nestle the feta planks gently into the roasted tomato and chickpea mixture, then drizzle a little extra olive oil over the top.
- Continue baking for melting and softening: Return the baking dish to the oven and roast for an additional 10 to 15 minutes. The feta should soften and the tomatoes should become even more saucy and tender.
- Broil to finish: Remove the dish from the oven and switch to the broiler setting. Broil the mixture for 2 to 3 minutes while watching closely, until the tomatoes and feta develop a blistered, lightly browned surface.
- Serve with fresh basil and toast: Remove from heat, top with fresh basil leaves, and serve immediately alongside toasted bread for dipping into the flavorful tomato and feta sauce.
Notes
- This dish offers a delightful combination of textures and fresh Mediterranean flavors, making it perfect for a quick and satisfying weeknight dinner.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Use sturdy bread like sourdough or baguette for toasting to hold up well when dipped into the saucy mixture.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 481 kcal
- Sugar: 8 g
- Sodium: 977 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 50 mg
