Baked Chickpeas with Tomatoes and Feta
Baked Chickpeas with Tomatoes and Feta, a delicious Mediterranean recipe featuring tender chickpeas, fresh grape tomatoes, and chopped garlic with rich, tangy feta cheese. These creamy, garlicky chickpeas are the ultimate protein-packed side dish.
Equipment
- 1.5 quart casserole dish or similar baking dish
Ingredients
- 1 (15 ounce) can of chickpeas drained
- 1 cup halved grape tomatoes
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1/4 cup crumbled feta cheese
- salt & pepper to taste
- crushed red pepper flakes optional
- freshly chopped parsley optional
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!
Notes
- Store cooled leftover chickpeas in an air-tight container in the fridge for up to 4 days.
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