Sheet-Pan Feta With Chickpeas and Tomatoes

By Ali Slagle

Updated February 15, 2024

  • Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
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Total Time
40 minutes
Rating
5(7,257)
Comments
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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.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

54 grams carbs; 88 milligrams cholesterol; 650 calories; 15 grams monounsaturated 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

  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.

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Ratings

5 out of 5
7,257 user ratings
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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.

Barbara

wonderful, easy, adults and kids loved it and there was none left!

Tracey

Just made this and it was a hit! Made exactly as written with the addition a couple teaspoons of Italian seasoning. I thought the honey might make it too sweet but it adds depth without being overly sweet.

Janice D

Yum - what a quick and easy way to jazz up dinner.

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