Mediterranean-inspired baked feta, chickpeas, and roasted tomatoes served atop pasta or rice with fresh herbs.
# What You'll Need:
→ Fresh & Pantry
01 - 7 oz feta cheese block
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 14 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 3 tbsp extra virgin olive oil
06 - 1 tsp dried oregano
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - Salt and black pepper, to taste
→ For Serving
09 - 10.5 oz dried pasta (penne, fusilli, or spaghetti) or 9 oz uncooked rice
10 - Fresh basil or parsley, chopped, for garnish
11 - Lemon wedges (optional)
# How to Make It:
01 - Set oven temperature to 400°F.
02 - In a large baking dish, mix cherry tomatoes, chickpeas, garlic, and olive oil. Add oregano, red pepper flakes, salt, and black pepper; toss to coat evenly.
03 - Place feta block at the center of the dish nestled among tomatoes and chickpeas. Drizzle a bit of olive oil over the feta.
04 - Cook in the oven for 30 minutes until tomatoes burst and feta softens and turns golden.
05 - Meanwhile, prepare pasta or rice following package instructions. Drain and set aside.
06 - Remove from oven, gently mash feta with a fork and stir it into the chickpeas and tomatoes, forming a creamy sauce.
07 - Spoon the baked feta and chickpea mixture over pasta or rice. Garnish with chopped basil or parsley and add lemon wedges if desired.
