Name: Baked Feta (With Chickpeas)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 200 g feta; 3 garlic cloves, minced; 400 g chickpeas, drained and rinsed (one 400 g tin); 1 red pepper, diced; 300 g cherry tomatoes; 2 tbsp extra virgin olive oil; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp red pepper flakes; Salt and pepper, to taste; Fresh basil, to garnish; 1 tbsp honey

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I share how I roast creamy feta with cherry tomatoes, red peppers, and chickpeas, finished with a honey-harissa drizzle that makes this one-pan dish bursting with Mediterranean flavors—perfect as a main or appetizer.

Why I’ll Love This Recipe

I love how effortlessly this dish comes together—I mix everything, pop it in the oven, and in under 30 minutes I’ve got warm, melty feta, roasted veggies, and protein-rich chickpeas. The balance of sweet cherry tomatoes, creamy feta, and that slight spicy-sweet honey-harissa drizzle makes it a comforting yet vibrant dish that’s just as great for casual dinners as serving to friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200 g feta
3 garlic cloves, minced
400 g chickpeas, drained and rinsed (one 400 g tin drained)
1 red pepper, diced
300 g cherry tomatoes
2 tbsp extra virgin olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
Salt and pepper
Fresh basil to garnish
1 tbsp honey

Directions

I preheat the oven to 200 °C (395 °F).
In an oven-proof pan, I combine the cherry tomatoes, diced red pepper, minced garlic, chickpeas, oregano, dried basil, salt, pepper, and olive oil—tossing until everything is evenly coated.
I slice the feta into four rectangles and nestle them on top. I drizzle a bit more olive oil over the cheese.
I cover the pan and bake for 25 minutes, then uncover and bake for an additional 10 minutes.
Once baked, I top it with fresh basil, a drizzle of honey, and red pepper flakes. I serve it piping hot with pita or crusty bread for dipping.

Servings And Timing

Servings: 3–4 servings
Prep time: 5 minutes
Cook time: 30 minutes total (25 min covered, 10 min uncovered)

Variations

I’ve substituted chickpeas with white beans or butter beans when I want a different texture (they work beautifully).
For a vegan version, I swap in vegan feta and skip the honey—still delicious.
I sometimes toss in extra vegetables like zucchini, eggplant, or spinach for more variety and nutrition.
A squeeze of lemon juice or a sprinkling of lemon zest at the end brightens the whole dish—my personal favorite tweak.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I prefer using the oven at 180 °C (350 °F) until it’s warmed through—this keeps the feta creamy and the chickpeas flavorful.

FAQs

1. Can I use different beans?

I’ve easily swapped chickpeas for white beans or butter beans, and they work great.

2. Is it possible to make it vegan?

Absolutely—I replace regular feta with vegan feta and leave out the honey for a plant-based version.

3. Can I add more vegetables?

Yes—I love adding zucchini, eggplant, or spinach to sneak in extra nutrients and texture.

4. What does “400 g chickpeas” refer to?

It refers to one 400 g can of chickpeas, drained—just a single tin, not multiple.

5. Can I make it spicier or brighter?

Yes—I add more red pepper flakes for heat and a squeeze of lemon juice or some zest at the end for brightness.

Conclusion

I absolutely love how simple yet flavorful this baked feta with chickpeas is. A few pantry staples transform into a creamy, vibrant dish with very little effort. Whether I’m entertaining or just treating myself to something cozy, this has become one of my go-to recipes.