Description
This baked feta with chickpeas is a one-pan Mediterranean dish featuring creamy feta, cherry tomatoes, red pepper, and chickpeas, all roasted and finished with a honey-harissa drizzle. It’s flavorful, comforting, and ready in under 30 minutes.
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
Instructions
- Preheat the oven to 200 °C (395 °F).
- In an oven-proof pan, combine cherry tomatoes, diced red pepper, minced garlic, chickpeas, oregano, basil, salt, pepper, and 1 tbsp olive oil. Toss well.
- Slice feta into four rectangles and place on top of the mixture. Drizzle remaining olive oil over the feta.
- Cover the pan and bake for 25 minutes.
- Uncover and bake for an additional 10 minutes.
- Remove from oven and garnish with fresh basil, drizzle with honey, and sprinkle with red pepper flakes.
- Serve hot with pita or crusty bread.
Notes
- Substitute chickpeas with white or butter beans for a different texture.
- Use vegan feta and omit honey for a vegan version.
- Add extra vegetables like zucchini, eggplant, or spinach for variety.
- A squeeze of lemon juice or zest adds brightness.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a 180 °C (350 °F) oven to keep the feta creamy.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 6g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 40mg
