Sheet-Pan Feta With Chickpeas and Tomatoes

Name: Sheet-Pan Feta With Chickpeas and Tomatoes
Total time: 40 min
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; Kosher salt (such as Diamond Crystal); 2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick

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Total: 40 minutes

Servings: 4

Author : Ali Slagle

chickpea feta vegetarian

Sheet-Pan Feta With Chickpeas and Tomatoes

Ingredients

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3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry2 pints (16 to 20 ounces) cherry or Sungold tomatoes1 shallot, thinly sliced1/4 cup extra-virgin olive oil2 tablespoons honey1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakesKosher salt (such as Diamond Crystal)2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick

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Instructions

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Heat the oven to 400 degrees. On a baking sheet, 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. 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.)