
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
40 mins
Cal/Serv:
481
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.
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Ingredients
- 16 oz.
cherry tomatoes, stemmed, washed
- 1
(14.5-oz.) can chickpeas, drained, rinsed
- 4
garlic cloves, finely chopped
- 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
- 1
(4" x 3") block feta (about 8 oz.)
Fresh basil leaves and toasted bread, for serving
Directions
- Step 1Arrange a rack in center of oven; preheat to 400°. In a 13" x 9" baking dish, toss tomatoes, chickpeas, garlic, oil, salt, and red pepper flakes; season with black pepper.
- Step 2Roast until tomatoes burst and start to release their juices, about 15 minutes.
- Step 3On a cutting board, using a sharp knife, cut feta lengthwise into 4 planks (about 3/4" thick). Nestle feta planks into tomato mixture; drizzle with oil.
- Step 4Continue to roast until feta is soft and tomatoes have burst and are saucy, 10 to 15 minutes more. Remove from oven and heat broiler.
- Step 5Broil, watching closely, until tomatoes and feta are blistered, 2 to 3 minutes more.
- Step 6Top with basil. Serve with toast alongside.
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