Sheet-Pan Feta With Chickpeas and Tomatoes

By Ali Slagle

Updated Feb. 16, 2024

Sheet-Pan Feta With Chickpeas and Tomatoes
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
5(6,717)
Comments
Read comments

In a spread of Greek appetizers, or meze, there’s often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 3cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
  • 2pints (16 to 20 ounces) cherry or Sungold tomatoes
  • 1shallot, thinly sliced
  • ¼cup extra-virgin olive oil
  • 2tablespoons honey
  • 1teaspoon 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

650 calories; 38 grams fat; 15 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 27 grams protein; 1439 milligrams sodium

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.

Powered by

Preparation

  1. 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.

  2. 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.)

Tip
  • Avoid feta made with cow’s milk, which does not have enough fat to withstand roasting.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
6,717 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Mary

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.

Terrie

beans and cheese have protein. Save a cow or a chicken!

CurryFavor

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.

Bonnie

Made as written and served with couscous -- underwhelmed. Felt the chickpeas were bland (maybe better with homemade chickpeas?) and the ingredients had little interplay. +A whole block of feta has better uses.

Amy

Much like how pizza is better with cheaper dry mozzarella, I think this is better with more inexpensive shrink wrapped feta rather than the good stuff in brine. Even with oil drizzled on it, the brined feta doesn't brown, but drier feta takes on some beautiful color. You could replicate this by draining your feta in advance, but why complicate things?

Karen

Just made this recipe for the second time, and it was delicious both times! The first time I used sheep’s milk feta, as recommended, and it was really delicious and rich and creamy. This time I decided to try cow’s milk feta to save some money and see how it would work, and it did work just fine, though of course is not as rich and creamy as the expensive kind. So I’d recommend using sheep’s feta if you can, but the recipe is definitely still worth making if you only have access to cows milk feta.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.