Baked Feta Chickpeas Tomatoes (Printable Version)

Creamy baked feta melds with roasted tomatoes and chickpeas over pasta or rice for a flavorful meal.

# What You'll 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)

# Directions:

01 - Set oven to 400°F and allow it to reach the temperature.
02 - Combine halved cherry tomatoes, drained chickpeas, minced garlic, and olive oil in a large baking dish. Season with dried oregano, crushed red pepper flakes if using, salt, and black pepper; toss well to coat.
03 - Place the feta block in the center of the mixture and drizzle additional olive oil over the cheese.
04 - Bake uncovered for 30 minutes until the tomatoes burst and feta softens with a golden top.
05 - While baking, prepare pasta or rice according to package instructions, then drain and set aside.
06 - Remove the baking dish from oven and gently mash the feta into the baked tomatoes and chickpeas, stirring to form a creamy sauce.
07 - Spoon the feta and chickpea sauce over the cooked pasta or rice. Garnish with chopped fresh basil or parsley and a squeeze of lemon, if desired.

# Additional Tips::

01 -
  • Budget-friendly and filling meal
  • Packed with Mediterranean flavors and vegetarian protein
02 -
  • Swap feta for vegan feta for a plant-based version
  • For gluten-free, simply use rice or gluten-free pasta
03 -
  • Add spinach or kale into the baking dish for extra greens
  • This dish pairs perfectly with a crisp white wine
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