Sheet-Pan Feta With Chickpeas and Tomatoes
Updated February 15, 2024
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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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
¼ cup extra-virgin olive oil
2 tablespoons honey
1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
Salt
2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick
Nutritional analysis per serving (4 servings)
54 grams carbs; 88 milligrams cholesterol; 650 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 15 grams saturated fat; 38 grams fat; 11 grams fiber; 1439 milligrams sodium; 27 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. On a sheet pan, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas.
- Step 2
Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)
Avoid feta made with cow’s milk, which does not have enough fat to withstand roasting.
Private Notes
Comments
Enjoyed it. You only need one block of feta. I will cook mine a little longer next time, so more tomatoes burst. A good recipe to play around with. No need for honey. Maybe red onions instead of shallots. Some lemon. Pine nuts might be a nice add for next time. Fresh basil on top at the end.
beans and cheese have protein. Save a cow or a chicken!
Really tasty! I used a nice sheeps milk feta, which was delicious, and added 8oz of merguez lamb sausage links and calabrian chiles in lieu of chile flakes (plus some of the chile oil for extra heat). So delicious. The honey blended very well and balanced the tomatoes' tanginess. I used 25 oz. of garden tomatoes because they are so plentiful right now. Would definitely make this again.
I've made this three times now, and it's been great each time. Twice I've made it to spec, and once when I had some rotisserie chicken that needed eaten and no proper sheep's milk feta. So I added some shredded chicken and cow's milk feta in the last 15 minutes. Guess what? Still delicious. Will be flexible in the future based on ingredients at hand and how substantial a meal we want (it's a main either way, but obviously heartier with the chicken)
Halved this receipe and served over couscous for lunch. 10/10!
Good taste, but it was a bit too messy. The cleanup just wasn't worth it.