Baked Feta Chickpeas Tomatoes (Print Version)

Mediterranean baked feta with chickpeas and roasted tomatoes over pasta or rice, bursting with bold flavors.

# Ingredient List:

→ Fresh & Pantry

01 - 7 oz block feta cheese
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 8.8 oz uncooked rice
10 - Fresh basil or parsley, chopped, for garnish
11 - Lemon wedges (optional)

# Steps:

01 - Set the oven to 400°F to prepare for baking.
02 - In a large baking dish, toss cherry tomatoes, chickpeas, minced garlic, and olive oil with oregano, crushed red pepper flakes, salt, and black pepper until evenly coated.
03 - Nestle the block of feta cheese in the center of the mixture and drizzle a bit of olive oil over the top.
04 - Bake uncovered for 30 minutes until tomatoes burst and feta is golden and soft.
05 - While baking, prepare pasta or rice according to package directions. Drain and keep warm.
06 - Gently mash the baked feta with a fork and mix it thoroughly with the tomatoes and chickpeas to form a creamy sauce.
07 - Spoon the baked feta and chickpea mixture over pasta or rice and garnish with fresh herbs and lemon wedges if desired.

# Helpful Hints:

01 -
  • Simple yet impressive vegetarian dinner
  • Customizable with different grains and greens
02 -
  • Use gluten-free pasta or rice for a gluten-free meal
  • Swap feta for vegan feta to make the dish plant-based
03 -
  • Add leafy greens like spinach or kale for extra nutrients
  • This dish pairs well with a crisp white wine such as Sauvignon Blanc
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