Baked Feta Chickpeas Tomatoes (Print Version)

Creamy baked feta blends with chickpeas and roasted tomatoes atop pasta or rice for a hearty meal.

# What You’ll Need:

→ Fresh & Pantry

01 - 7 oz feta cheese block
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 14 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 3 tablespoons extra virgin olive oil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon 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

# How to Make It:

01 - Preheat the oven to 400°F.
02 - In a large baking dish, combine cherry tomatoes, chickpeas, minced garlic, and olive oil. Season with oregano, red pepper flakes, salt, and black pepper. Toss to coat evenly.
03 - Nestle the feta block in the center of the tomato and chickpea mixture. Drizzle a little extra olive oil over the feta.
04 - Bake for 30 minutes until tomatoes burst and feta is golden and soft.
05 - Meanwhile, cook pasta or rice according to package directions, then drain and set aside.
06 - Remove baking dish from oven. Gently mash the feta with a fork and stir it into the tomatoes and chickpeas to form a creamy sauce.
07 - Spoon the baked feta and chickpea mixture over cooked pasta or rice. Garnish with chopped basil or parsley and a squeeze of lemon if desired.

# Additional Tips::

01 -
  • Easy to prepare and budget-friendly
  • Packed with Mediterranean flavors and vegetarian ingredients
02 -
  • Swap out feta for vegan cheese to make this recipe vegan without losing the creaminess.
  • This dish is naturally gluten-free if you use rice or certified gluten-free pasta.
03 -
  • Add leafy greens like spinach or kale to the baking dish for extra nutrition.
  • Pair with whole-wheat pasta or brown rice for a fiber-rich meal.
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