Baked Feta with Roasted Chickpeas and Cherry Tomatoes
This easy one-dish wonder features warm, creamy baked feta nestled among juicy cherry tomatoes and crispy roasted chickpeas, all seasoned with olive oil, herbs, and garlic. It’s a Mediterranean classic reimagined as a hearty dip, side, or light main dish.
Time:
Prep Time: 10 minutes
Bake Time: 30–35 minutes
Total Time: 40–45 minutes
Serves: 4 as a side or starter, 2 as a light main
Ingredients:
Main:
1 block (200g / 7 oz) Greek feta cheese
1½ cups cherry tomatoes, whole or halved
1 can (15 oz / 425g) chickpeas, rinsed and drained
3 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1 tsp dried oregano or thyme
½ tsp chili flakes
Zest of ½ lemon
Salt and black pepper, to taste
Optional Garnishes:
1 tsp honey (for sweet-savory balance)
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, torn
Squeeze of lemon juice before serving
Instructions:
1. Preheat oven:
Set your oven to 400°F (200°C).
2. Prep the veggies:
In a baking dish, toss cherry tomatoes, chickpeas, garlic, olive oil, oregano, lemon zest, salt, and pepper. Add chili flakes if using.
3. Add the feta:
Place the feta block in the center of the dish. Drizzle with a little extra olive oil and, if desired, a touch of honey over the feta.
4. Bake:
Bake uncovered for 30–35 minutes, until the tomatoes blister, chickpeas begin to crisp, and the feta is soft and golden at the edges.
5. Finish:
Gently mash some of the feta and tomatoes together. Garnish with fresh herbs and a light squeeze of lemon juice.
Serving Suggestions:
As a dip with warm pita or crusty bread.
Toss with pasta, orzo, or quinoa for a full meal.
Serve over grilled vegetables or greens.
Use as a side dish for grilled chicken or fish.
Notes & Tips:
Feta block works best — avoid crumbled feta for baking.
Try roasting the chickpeas separately for extra crunch if you want a crispier texture.
You can add red onion, zucchini slices, or olives for variation.
Frequently Asked Questions
Q: Can I use canned cherry tomatoes?
Fresh is best, but canned cherry tomatoes (drained) can work in a pinch. Reduce bake time slightly.
Q: Can I make this dairy-free?
Use a vegan feta alternative — some plant-based brands melt well.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
Nutritional Information
Calories: 280
Protein: 11g
Carbs: 17g
Fat: 19g
Fiber: 5g