Baked Feta Chickpeas Tomatoes (Printable Version)

A Mediterranean dish featuring creamy baked feta, chickpeas, and roasted tomatoes over pasta or rice.

# What You Need:

→ Fresh & Pantry

01 - 7 oz feta cheese block
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 14 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 3 tbsp extra virgin olive oil
06 - 1 tsp dried oregano
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - Salt and black pepper, to taste

→ For Serving

09 - 10.5 oz dried pasta (penne, fusilli, or spaghetti) or 9 oz uncooked rice
10 - Fresh basil or parsley, chopped, for garnish
11 - Lemon wedges (optional)

# How To Make:

01 - Preheat the oven to 400°F.
02 - In a large baking dish, mix cherry tomatoes, chickpeas, garlic, and olive oil. Season with oregano, red pepper flakes, salt, and black pepper, then toss to coat.
03 - Nestle the block of feta cheese in the center of the baking dish and drizzle a bit more olive oil over it.
04 - Bake for 30 minutes until tomatoes burst and feta is golden and soft.
05 - While baking, cook pasta or rice according to package instructions; drain and set aside.
06 - Remove from oven, gently mash feta with a fork, and stir it into the tomato and chickpea mixture to form a creamy sauce.
07 - Serve the baked feta chickpea mixture over the cooked pasta or rice, garnished with fresh herbs and a squeeze of lemon if desired.

# Expert Tips:

01 -
  • Comforting flavors that come together with minimal effort
  • Customizable for vegan, gluten-free, and whole grain options
02 -
  • This dish contains dairy (feta) and gluten if using regular pasta
  • For gluten-free, choose rice or gluten-free pasta and always check package labels
03 -
  • For a punchier flavor, use marinated feta or add a splash of balsamic vinegar before baking
  • Use mixed-color cherry tomatoes for prettier presentation and layered sweetness
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