Sheet-Pan Feta With Chickpeas and Tomatoes @itsalislagle
This recipe is full of flavors that are out of this world! The combination of honey, red chili flakes, shallots, feta and tomatoes... AMAZING! The addition of chickpeas adds some healthy beans and some crunch.
3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
2 pints (16 to 20 ounces) cherry or Sungold tomatoes
1 shallot, thinly sliced
¼ cup extra-virgin olive oil
2 tablespoons honey
1 teaspoon mild chili flakes (like gochugaru) or ½ teaspoon red-pepper flakes
Kosher salt (such as Diamond Crystal)
2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick
Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chili flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)
Avoid feta made with cow’s milk, which does not have enough fat to withstand roasting.