Baked Feta with Burst Tomatoes and Chickpeas
This dish brings together creamy, oven-baked feta cheese with juicy cherry tomatoes and hearty chickpeas — all roasted in olive oil, garlic, and herbs until bubbly and caramelized. Perfect as a dip with crusty bread or served over grains.
Time:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
1 block (200g) feta cheese
1 can (15 oz / 400g) chickpeas, drained and rinsed
2 cups cherry tomatoes (whole or halved)
2 cloves garlic, thinly sliced
3 tbsp extra virgin olive oil
1/2 tsp dried oregano or thyme
1/4 tsp red pepper flakes (optional)
Black pepper to taste
Zest of 1 lemon
Handful of fresh basil or parsley (for garnish)
Optional additions:
A drizzle of balsamic glaze or honey before serving
1/4 cup kalamata olives for more briny flavor
Instructions
1. Preheat Oven:
Set oven to 400°F (200°C).
2. Assemble Ingredients:
In a baking dish, place the feta block in the center.
Scatter chickpeas, tomatoes, and garlic around it.
Drizzle everything with olive oil.
Sprinkle with oregano, red pepper flakes (if using), black pepper, and lemon zest.
3. Bake:
Bake uncovered for 25–30 minutes, or until tomatoes burst and feta is soft and golden on top.
For a golden crust, broil for 2–3 minutes at the end (watch closely!).
4. Finish & Serve:
Garnish with fresh herbs.
Serve warm with crusty bread, pita, or spooned over farro, couscous, or quinoa.
Tips & Variations
Vegan Option: Replace feta with a plant-based feta-style cheese or a dollop of seasoned cashew cream.
Make it a main dish: Serve with a poached egg, roasted vegetables, or over a salad of greens.
For extra depth: Add a spoonful of tomato paste or sun-dried tomatoes to the mix.
Nutritional Information
Calories:~320 kcal
Protein: 13g
Carbohydrates: 18g
Fat: 22g
Fiber: 5g
Sugar: 4g
Sodium:480mg