Sheet-Pan Feta with Chickpeas and Tomatoes
Efficient Meals, Healthy, Main Dishes
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
Salt
2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick
Directions
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.
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.)
Notes
Avoid feta made with cow’s milk, which does not have enough fat to withstand roasting.
Nutrition
Fat: 38 grams
Calories: 650
Saturated Fat: 15 grams
Unsaturated Fat: 19 grams
Sodium: 1439 milligrams
Sugar: 19 grams
Fiber: 11 grams
Carbohydrate: 54 grams
Protein: 27 grams