Recipes I Want To Try

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.)

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 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes

2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick

Sheet-Pan Feta With Chickpeas and Tomatoes

Ingredients

Directions

Nutrition