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Golden brown baked feta and roasted tomatoes with chickpeas.

Baked Feta and Chickpea

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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cans 400g/15oz Chickpeas, drained and rinsed
  • 1 block 200g/7oz Feta Cheese
  • 2 cups Cherry Tomatoes
  • 4 cloves Garlic minced
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes adjust to taste
  • Juice of 1/2 Lemon
  • 1/4 cup Fresh Parsley chopped

Method
 

  1. Preheat: Set oven to 200°C (400°F).
  2. Combine: In a baking dish, toss chickpeas, tomatoes, garlic, oregano, and 2 tbsp olive oil.
  3. Center: Place the feta block in the middle of the chickpeas. Drizzle remaining oil over the feta and sprinkle with red pepper flakes.
  4. Bake: Roast for 25–30 minutes until tomatoes burst and feta is soft.
  5. Finish: Mash the feta with a fork and stir to combine. Add lemon juice and fresh parsley. Serve warm.

Notes

  • Feta Quality: Use a whole block in brine (sheep/goat milk). Pre-crumbled feta is coated in starch and will not melt into a creamy sauce.
  • Dry the Chickpeas: Pat the chickpeas dry with a paper towel before roasting to ensure they get slightly crispy rather than steamed.
  • Tomato Tips: Use cherry or grape tomatoes. Their high sugar content and thin skins allow them to "burst" and create a natural sauce without adding water.
  • The Mash: Don't just stir; vigorously mash the softened feta with a fork before mixing to emulsify the oil and tomato juices into a velvety dressing.
  • Salt Warning: Feta is naturally very salty. Taste the dish after mixing before adding any additional sea salt.
     
  • Spice Level: The red pepper flakes add a subtle warmth. For a truly spicy kick, double the amount or add a teaspoon of Harissa paste.