Sheet-Pan Feta With Chickpeas and Tomatoes

By Ali Slagle

Updated Feb. 16, 2024

Sheet-Pan Feta With Chickpeas and Tomatoes
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
5(5,752)
Comments
Read comments

In a spread of Greek appetizers, or meze, there’s often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 3cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
  • 2pints (16 to 20 ounces) cherry or Sungold tomatoes
  • 1shallot, thinly sliced
  • ¼cup extra-virgin olive oil
  • 2tablespoons honey
  • 1teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
  • Salt
  • 2(6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

650 calories; 38 grams fat; 15 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 27 grams protein; 1439 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the oven to 400 degrees. On a sheet pan, 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.

  2. Step 2

    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.)

Tip
  • Avoid feta made with cow’s milk, which does not have enough fat to withstand roasting.

Ratings

5 out of 5
5,752 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mary

Enjoyed it. You only need one block of feta. I will cook mine a little longer next time, so more tomatoes burst. A good recipe to play around with. No need for honey. Maybe red onions instead of shallots. Some lemon. Pine nuts might be a nice add for next time. Fresh basil on top at the end.

Terrie

beans and cheese have protein. Save a cow or a chicken!

CurryFavor

Really tasty! I used a nice sheeps milk feta, which was delicious, and added 8oz of merguez lamb sausage links and calabrian chiles in lieu of chile flakes (plus some of the chile oil for extra heat). So delicious. The honey blended very well and balanced the tomatoes' tanginess. I used 25 oz. of garden tomatoes because they are so plentiful right now. Would definitely make this again.

Sallie Eissler

Yesterday I started with dried chickpeas after cooking them. I followed this recipe without the honey and used cows milk feta. The roasting toughened the already cooked chickpeas and the creaminess of roasted feta was not really there soooo...Today I threw this whole mess into a crockpot. Added sheeps milk feta, pickled red onions, water (to rehydrate the chickpeas), more olive oil (that couldn't hurt...right) and a whole garlic bulb later squeezed into the dish at the end. Resurrected. Delish!

Mary

Cow's milk feta worked fine for me.

Carlene

If i only have cows milk feta I add the feta abot halfway through the roasting time and it works pretty well.@Heidi & Phil Sweeney

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.