Baked Feta with Chickpeas and Tomatoes

A block of creamy feta bakes with chickpeas, juicy cherry tomatoes, garlic, and oregano for a savory, scoopable vegetarian dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 8 ounces feta cheese block
• 15 ounces canned chickpeas
• 2 pints cherry tomatoes
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 1 medium lemon
• 8 ounces crusty bread

Cooking instructions

1. Heat the oven to 400°F. Drain and rinse the chickpeas, halve the tomatoes, and thinly slice the garlic. (about 5 min) — 400°F
2. In a 9-by-13-inch baking dish, toss the chickpeas, tomatoes, garlic, olive oil, oregano, salt, black pepper, and red pepper flakes. Nestle the feta block in the center and drizzle it with a little of the seasoned oil. (about 5 min) — 400°F
3. Bake until the tomatoes burst, the chickpeas are hot, and the feta is softened and lightly browned on top, 25 to 30 minutes. (about 30 min) — 400°F
4. Squeeze the lemon over the dish. Gently stir some of the softened feta into the tomatoes and chickpeas, leaving the rest in larger pieces for scooping. (about 2 min) — None
5. Serve hot with crusty bread for scooping. (about 2 min) — None