epicurious4.7
Sheet-Pan Feta With Tomatoes and Chickpeas
All of the hallmarks of a sheet-pan dinner (quick! simple! very few dishes to do!), plus big slabs of warm, melty feta. Pita is totally optional.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Place racks in middle and top positions of oven; preheat to 425°. Arrange 2 lb. heirloom or other large tomatoes, cored, cut into 1½"-thick wedges, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper; toss to coat. Roast on middle rack until collapsed and slightly jammy, 25–⏱️ 30 minutes. Remove from oven and heat broiler.
. heirloom or other large tomatoes, cored, cut into 1½"-thick wedges2 lbExtra-virgin olive oil (for drizzling)Freshly ground pepper
2
Meanwhile, combine two 15.5-oz. cans chickpeas, rinsed, patted dry, 1 tsp. ground cumin, ½ tsp. smoked paprika, and 1½ tsp. Diamond Crystal or 1 tsp. Morton salt in a medium bowl. Drizzle lightly with oil and toss to coat.
15.5-oz. cans chickpeas, rinsed, patted dry2. ground cumin1 tsp
3
Spoon chickpea mixture over and around tomatoes. Break 1 lb. feta, cut into ½"-thick slabs, into large pieces and tuck around. Broil on top rack until tomatoes and feta are blistered, 8–⏱️ 10 minutes. Let tomato-chickpea mixture cool ⏱️ 5 minutes.
. feta, cut into ½"-thick slabs1 lb
4
Scatter 1 large handful arugula and ½ cup torn, pitted green olives over tomato-chickpea mixture. Drizzle some sherry vinegar or red wine vinegar and more oil over; season with pepper. Serve with pita.
large handful arugula1Sherry vinegar or red wine vinegar (for drizzling)Pita (for serving)
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