Sheet-Pan Feta with Chickpeas and Tomatoes Recipe
Introduction
This Sheet-Pan Feta With Chickpeas and Tomatoes is an effortless, flavorful dish perfect for weeknight dinners or casual gatherings. Roasting the ingredients together develops a rich, savory blend with a touch of sweetness and spice. It’s a wholesome, satisfying meal that comes together with minimal prep and clean-up.
Ingredients
- 3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
- 2 pints (16 to 20 ounces) cherry or Sungold tomatoes
- 1 shallot, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- 1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
- Salt, to taste
- 2 (6- to 8-ounce) blocks of feta, sliced 1-inch thick
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit.
- Step 2: On a sheet pan, combine the chickpeas, tomatoes, shallot, olive oil, honey, and chile flakes. Season with salt and toss everything together, then spread it out in an even layer.
- Step 3: Arrange the sliced feta pieces evenly among the chickpeas and tomatoes on the pan.
- Step 4: Roast in the oven for 30 to 35 minutes until the feta and tomatoes are soft and the chickpeas turn golden brown. There’s no need to stir during roasting.
- Step 5: Serve immediately while warm. Note that the feta will harden as it cools; reheat leftovers before eating.
Tips & Variations
- Use mild chile flakes like gochugaru for a subtle smoky heat, or adjust to red-pepper flakes for more spice.
- For extra flavor, sprinkle fresh herbs like oregano or thyme over the dish before roasting.
- Try adding a handful of baby spinach or arugula right after baking for a fresh, peppery contrast.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until the feta softens again before serving to enjoy the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly. Just be sure to drain, rinse, and shake them dry before roasting to avoid excess moisture.
What can I serve this dish with?
This sheet-pan meal pairs well with crusty bread, cooked grains like quinoa or rice, or a simple green salad for a complete, balanced dinner.
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Sheet-Pan Feta with Chickpeas and Tomatoes Recipe
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant and flavorful Sheet-Pan Feta with Chickpeas and Tomatoes is a simple yet impressive dish perfect for weeknight dinners or casual gatherings. The combination of roasted cherry tomatoes, tender chickpeas, and creamy feta cheese melds beautifully with a touch of honey and mild chili flakes, delivering a harmonious balance of sweetness, heat, and savory notes. Roasting everything together on one pan keeps cleanup minimal while intensifying flavors.
Ingredients
Main Ingredients
- 3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed, and shaken dry
- 2 pints (16 to 20 ounces) cherry or Sungold tomatoes
- 1 shallot, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- 1 teaspoon mild chile flakes (like gochugaru) or 1/2 teaspoon red-pepper flakes
- Salt, to taste
- 2 (6- to 8-ounce) blocks of feta, sliced 1-inch thick
Instructions
- Preheat the Oven: Heat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the ingredients evenly.
- Prepare the Sheet Pan: On a large sheet pan, combine the cooked chickpeas, whole cherry tomatoes, thinly sliced shallot, extra-virgin olive oil, honey, and the mild chile flakes. Season the mixture with salt to taste. Use a spoon or spatula to stir everything together evenly, then spread the ingredients out in an even layer across the pan.
- Add the Feta: Arrange the sliced blocks of feta cheese evenly among the chickpeas and tomatoes on the pan. The feta will roast alongside the vegetables, softening beautifully.
- Roast the Dish: Place the sheet pan in the preheated oven and roast for 30 to 35 minutes. During this time, the feta and tomatoes will soften, and the chickpeas will develop a golden-brown color. There is no need to stir the pan during roasting.
- Serve and Enjoy: Remove the pan from the oven and serve the dish immediately for the best texture and flavor. Note that the feta will harden as it cools, so reheat any leftovers before serving again.
Notes
- You can use homemade or canned chickpeas; just ensure they are well-drained and dried for optimal roasting.
- If you like more heat, increase the amount of chili flakes or use a hotter variety.
- Leftover dish can be stored in the refrigerator and reheated gently to soften the feta again.
- Serve with crusty bread or over a bed of greens for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: sheet-pan, feta, chickpeas, tomatoes, roasted, Mediterranean, vegetarian, easy dinner, honey, chili flakes
