Baked Feta Chickpeas

Thought baked feta was over? Think again. Let me introduce you to your next obsession: baked feta chickpeas. Tossed in a fresh garlic-burst cherry tomato sauce and served with slabs of bubbling browned feta, these chickpeas are your weeknight ticket to protein-packed dinnertime bliss.

The sauce:
The sauce for these baked feta chickpeas is modeled on a traditional baked feta sauce and features cherry tomatoes, chopped garlic, and a generous shot of olive oil. Be sure to use cherry (as opposed to grape) tomatoes here: Their extra juice and sweet flavor really make the sauce sing. Make sure you’re using an olive oil you love the taste of too, since its flavor will play a big role in the overall flavor of the dish.

Serving:
Unlike its inspiration, the viral baked feta pasta, these baked feta chickpeas aren’t necessarily meant to be tossed until they become a jumble of cheese and chickpeas and tomatoes as soon as they come out of the oven. Instead, I recommend serving the dish as is with a side of toasted bread so people can serve themselves their ideal ratios of cheese to chickpeas to jammy burst tomatoes and then build their own perfect bites. (If you’re gluten-free, this would also be delicious on a corn tostada!) Between the bubbling feta and the jammy tomatoes, it’s almost like having dip for dinner.

Leftovers:
Any leftovers will keep in an airtight container in the refrigerator for up to 3 days. The feta will solidify as it cools, but should soften again once it’s reheated.