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NYT Cooking Sheet Pan Feta With Chickpeas and Tomatoes

5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • 1 knife
  • 1 large sheet pan
  • 1 silicone baking mat optional

Ingredients
  

  • 3 cups cooked chickpeas Or two cans, drained, rinsed, and shaken dry
  • 2 pints cherry tomatoes
  • 1 shallot, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp honey I used hot honey and omitted the red pepper flakes
  • 1/2 tsp red pepper flakes/crushed red pepper
  • salt
  • 10 oz block of feta cheese sheep's milk in brine

Instructions
 

  • Heat oven to 400°
  • Add chickpeas, tomatoes, shallot, olive oil, honey, and chili flakes to sheet pan. Give the mixture a good toss, then spread in an even layer. Season with salt.
  • Nestle the feta slices amongst the chickpea/tomato mixture.
  • Roast until the feta and tomatoes are soft, and the chickpeas are golden brown, 30-35 minutes. No need to stir.
  • Serve immediately with the grain of your choice, salad greens, or pita.
    The feta will harden as it cools, so reheat leftovers.
  • Enjoy in good health!