Baked Chickpeas with Tomatoes and Feta
Baked Chickpeas with Tomatoes and Feta – This delicious Mediterranean recipe combines tender chickpeas, fresh grape tomatoes, and chopped garlic with rich, tangy feta cheese. These creamy, garlicky chickpeas and tomatoes are the ultimate healthy side dish or a protein-packed part of your vegetarian meal.
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Baked Chickpeas with Tomatoes and Feta is a great dish to make all year long, but extra special with fresh, sweet, summer tomatoes!
The combination of salty feta cheese with garlic and fresh tomatoes adds so much flavor to these chickpeas!
These legumes are a great protein-filled addition to your vegetarian meal or an easy, healthy side dish to grilled proteins, baked fish, or other Mediterranean main courses.
Baking this melts the feta cheese, which creates a slightly creamy element that really elevates these canned chickpeas!
The result is so comforting and cozy!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Canned chickpeas
- Grape tomatoes
- Garlic
- Feta Cheese
- Olive oil
- Salt & pepper
- Crushed red pepper flakes – optional
- Fresh parsley – optional
How to make Baked Chickpeas with Tomatoes and Feta
- Simply add everything but the parsley to a small casserole dish and combine. I use a 1.5 quart-size dish for this recipe.
- Bake for about 20 minutes. I like to slightly smash the tomatoes with a fork to release their juices, then stir everything. The feta will melt and coat everything wonderfully.
- If desired, add some freshly chopped parsley as a garnish.
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
This recipe is great for vegetarians, the Mediterranean Diet, or anyone looking for a flavorful side dish.
If you’re looking for a vegan chickpea recipe, these Lemony Greek Chickpeas are another favorite!
To make it even healthier, a little fresh spinach stirred in would be delicious!
How to serve chickpeas with tomatoes & feta?
These chickpeas are best when served warm.
If desired, a little chopped parsley makes a great garnish that brings a little freshness to the dish.
This recipe is a great side dish to your favorite protein, but is fantastic as part of a vegetarian meal with a fresh green salad, wrap, or sandwich.
Can I use a different kind of tomato?
Cherry tomatoes or chopped Roma tomatoes can be substituted for grape tomatoes.
Keep in mind that cherry tomatoes have thinner skins and contain more water than grape tomatoes.
How to store cooked chickpeas?
Keep leftovers in an air-tight container in the fridge and use within 4 days.
I haven’t tried freezing them, as I never have any leftovers!
Looking for more healthy side dishes? Here are some favorites:
- Garlic Sesame Green Beans (shown below)
- Curry Spiced Roasted Carrots
- Chickpea Avocado Salad
- Slow Cooker Greek Lemon Potatoes
NOTES:
- If you like spicy food, a little bit of crushed red pepper flakes add a nice touch of heat to the dish, but it’s also excellent as-is.
- This recipe has only been tested with canned chickpeas, as I feel dried chickpeas are best in long-cooking recipes.
Baked Chickpeas with Tomatoes and Feta
Equipment
- 1.5 quart casserole dish or similar baking dish
Ingredients
- 15 oz. can of chickpeas
- 1 cup halved grape tomatoes
- 2 garlic cloves minced
- 2 tbsp. olive oil
- 1/4 cup crumbled feta cheese
- salt & pepper to taste
- crushed red pepper flakes optional
- freshly chopped parsley optional garnish
Instructions
- Preheat oven to 400°. Combine all of the ingredients except the parsley together in the baking dish. Stir to combine.
- Bake chickpeas for 20 minutes and remove from oven. I like to smash the tomatoes a little to open them up and release their juices, but feel free to leave them as-is. Stir everything. The feta cheese should be nice and melty and coat the chickpeas and tomatoes. Feel free to garnish with a little fresh parsley. Enjoy!
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I hope you love this Baked Chickpeas with Tomatoes and Feta as much as my family I do!