baked feta and tomato chickpeas

Dinner

Baked Feta & Tomato Chickpeas

This simple baked feta casserole recipe turns cherry tomatoes, feta cheese and chickpeas into a hearty, protein-rich vegetarian meal. After baking, it creates a savory-sweet tomato–olive oil sauce ideal for slathering on pita bread. Feta cheese in brine melts more readily compared to dry, crumbled feta, so it’s worth seeking out. For a different take, replace the chickpeas with creamy white beans.

Ingredients

2 (15-ounce) cans no-salt-added chickpeas, rinsed
3 cups multicolored cherry tomatoes (about 16 ounces)
1/4 cup extra-virgin olive oil
2 teaspoons fresh rosemary leaves
2 teaspoons red-wine vinegar
2 teaspoons garlic paste
1/2 teaspoon ground pepper
1 (6-ounce) block feta cheese in brine, drained
1 tablespoon fresh basil leaves
2 (6-inch) whole-wheat pita rounds, split and warmed

Directions

Position oven rack in top third; preheat to 425°F. Combine chickpeas, tomatoes, oil, rosemary, vinegar, garlic paste and pepper in a 9-by-13-inch baking dish; stir well. Nestle feta in the center of the mixture.
Bake until most of the tomatoes have split and the feta is very creamy, about 20 minutes. Tear basil leaves and sprinkle them over the mixture. If desired, stir the feta into the chickpea mixture until creamy. Serve with pita.