Recipes I Want To Try
Sheet-Pan Feta With Chickpeas and Tomatoes
4 servings
servings40 minutes
total timeIngredients
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
servings40 minutes
total time