Sheet Pan Tomato & Feta Bake with Crispy Chickpeas
Ingredients
- 2 cans (15 ounces each)canned chickpeas (drained and rinsed)
- 1½ poundscherry tomatoes
- 1 mediumred onion
- 4 tablespoonsolive oil
- 4 clovesgarlic
- 8 ouncesfeta cheese (crumbled)
- 1 teaspoondried oregano
- ¼ teaspoonred pepper flakes
- 1 to tastesalt and black pepper
- ¼ cupfresh dill or parsley (optional)
Prep
- 01
Halve the cherry tomatoes if they're large, or leave whole if bite-sized.
- 02
Dice 1 medium red onion into rough 1-inch chunks.
- 03
Mince 4 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
On a large sheet pan, toss chickpeas with 2 tablespoons olive oil, salt, pepper, and a pinch of red pepper flakes. Spread in a single layer and roast for 10 minutes, shaking the pan halfway through, until golden and crispy.
- 03
Push the roasted chickpeas to one side of the pan. Add the tomatoes, onion, garlic, and remaining 2 tablespoons olive oil to the empty space. Season with oregano, salt, and pepper. Toss to combine.
- 04
Roast for 12–15 minutes, until tomatoes start to burst and the onion softens.
- 05
Remove from oven and scatter feta cheese over the entire pan. Return to oven for 3–5 minutes, just until feta is warmed through and slightly softened.
- 06
Sprinkle with fresh dill or parsley if using. Serve warm directly from the pan, or transfer to a bowl for sharing.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For brightness, finish with fresh lemon juice or a splash of red wine vinegar. A drizzle of hot honey over the feta adds sweet heat.