Umami Recipes
Umami Recipes

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Sheet-Pan Feta With Chickpeas and Tomatoes

4 servings

servings

40 minutes

total time

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

Directions

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.)

Nutrition

Serving Size

-

Calories

649

Total Fat

38 g

Saturated Fat

17 g

Unsaturated Fat

19 g

Trans Fat

-

Cholesterol

-

Sodium

1218 mg

Total Carbohydrate

54 g

Dietary Fiber

11 g

Total Sugars

23 g

Protein

27 g

4 servings

servings

40 minutes

total time
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