The Ultimate Baked Feta with Harissa Chickpeas (Easy Sheet Pan Dinner!)
Imagine a stunning, vibrant, and incredibly flavorful one-pan meal that transports you straight to the sunny Mediterranean. Picture a block of salty feta cheese, baked until soft and creamy, nestled amongst a bed of tender Swiss chard and hearty chickpeas, all coated in a bold, smoky, and slightly spicy harissa sauce. That, my friends, is the effortless, show-stopping magic of this Baked Feta with Harissa Chickpeas. This is, without a doubt, the most exciting and delicious sheet pan dinner you will make all year.
I promise you, from the moment the incredible aroma of roasting garlic and smoky paprika fills your kitchen, you’ll know you’ve created something special. It’s a true one-pan wonder that is perfect as a hearty vegetarian main course served over rice, or as a spectacular, scoopable appetizer with warm pita bread. Every bite is a perfect harmony of creamy, savory, spicy, and fresh.
Get ready to transform your weeknight dinner routine with a single pan and create a stunning, unforgettable dish that is a true feast for the senses.
Why This Baked Feta Will Be Your New Obsession!
You are going to be completely captivated by the bold, vibrant flavors of this incredible dish. It’s a guaranteed hit. Here’s why you have to make it:
- A True Flavor Explosion: This dish is a powerhouse of Mediterranean flavors! It’s smoky and spicy from the harissa, tangy from the lemon, sweet from the maple syrup, and salty and creamy from the baked feta.
- An Effortless One-Pan Wonder: Everything roasts together on one single sheet pan, which means you get a spectacular, multi-layered meal with incredibly easy cleanup.
- Incredibly Versatile: Serve it as an impressive main course over quinoa or rice, or present the whole pan on the table as a stunning, interactive appetizer with crusty bread for dipping.
Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 4-6 servings |
| Calories | 441 kcal per serving |
| Course | Main Course, Appetizer |
| Cuisine | Mediterranean |
| Difficulty/Method | Easy / Sheet Pan |
Your Shopping List for This Mediterranean Feast
This recipe uses a beautiful mix of fresh produce and bold pantry staples. Here’s what you’ll need:
→ For the Baked Feta and Chickpeas
- 1 bunch Swiss chard → We’ll use both the tender leaves and the crisp stems!
- 1 onion, cut into wedges
- 6 garlic cloves, cut into slices
- 2 tablespoons olive oil, divided
- 2 (15 ounce) cans chickpeas, drained and rinsed → About 3 cups.
- 8 ounces feta, cut into large squares → A block of feta in brine will have the best flavor and texture.
- Salt and black pepper to taste
→ For the Harissa Sauce
- 1/4 cup harissa paste → The star of the show! Spice levels vary by brand, so adjust to your taste.
- 1 tablespoon tomato paste → Adds a deep, umami-rich tomato flavor.
- 2 tablespoons water & 2 tbsp lemon juice
- 2 teaspoons maple syrup → For a touch of sweetness to balance the spice and acidity.
- 1/2 teaspoon smoked paprika → Enhances the smoky notes of the harissa.
Let’s Get Baking! Your Step-by-Step Guide
Ready to create the easiest, most flavorful sheet pan dinner ever? This process is so simple and rewarding.
Part 1: The First Roast
- Preheat and Prep: Preheat your oven to 425°F (220°C).
- Prep the Chard: Separate the Swiss chard leaves from the stems. Roughly chop the leaves and set them aside for later. Cut the stems into 1-inch pieces.
- First Roast: On a large, rimmed sheet pan, combine the chopped chard stems, onion wedges, and sliced garlic. Drizzle with 1 tablespoon of olive oil and a sprinkle of salt and pepper, then toss to coat. Roast for 10 minutes to give the hearty vegetables a head start.
Part 2: The Harissa Sauce and Final Bake
- Make the Harissa Sauce: While the vegetables are roasting, whisk together the harissa paste, tomato paste, water, lemon juice, maple syrup, and smoked paprika in a bowl. Add the drained chickpeas to the sauce and toss to combine.
- Assemble the Pan: Remove the sheet pan from the oven. Add the reserved chard leaves on top of the partially roasted vegetables. Add the chickpea and harissa mixture evenly over the chard.
- Add the Feta: Nestle the large squares of feta cheese into the chickpea mixture. Spoon a little of the harissa sauce over the top of the feta to coat it.
- Final Bake: Bake for another 15-20 minutes, until the chickpeas are hot and the feta is soft and creamy. For a little extra color, you can broil for the last 1-2 minutes, but watch it very carefully so it doesn’t burn!
- Garnish and Serve: Garnish with a sprinkle of Aleppo pepper or red pepper flakes and some fresh chopped parsley. Serve hot!
WiseRecipes’ Top Tips for Perfect Baked Feta
These simple secrets will ensure your sheet pan dinner is a flawless hit.
- Use a Block of Feta in Brine. For the best creamy, soft texture when baked, always choose a block of feta that is packed in brine. The pre-crumbled kind is often drier and will not get as luscious in the oven.
- Don’t Throw Away the Chard Stems! The Swiss chard stems are delicious! They have a texture similar to celery and become wonderfully tender when roasted. Giving them a 10-minute head start in the oven is the key to cooking them perfectly.
- Know Your Harissa. Harissa pastes can vary dramatically in their spice level from brand to brand. If you are using a new brand or are sensitive to heat, start with a smaller amount, and you can always add more to taste.
- Spoon Sauce Over the Feta. Before it goes in for its final bake, make sure to spoon some of that delicious harissa sauce and chickpeas over the top of the feta blocks. This prevents the cheese from drying out and infuses it with incredible flavor.
- Don’t Walk Away from the Broiler! If you choose to broil the dish at the end for extra color, stand by your oven and watch it like a hawk. The feta and sauce can go from beautifully golden to burnt in a matter of seconds.
Mediterranean Baked Feta with Harissa Chickpeas
Ingredients
Equipment
Method
- Preheat oven to 425° F. Cut chard stems into 1-inch pieces. On a sheet pan, toss the chard stems, onion wedges, and sliced garlic with 1 tablespoon of olive oil, salt, and pepper. Roast for 10 minutes.
- In a bowl, stir together harissa paste, tomato paste, water, lemon juice, maple syrup, and smoked paprika. Add the chickpeas and toss to combine.
- Remove the sheet pan from the oven. Add the reserved chopped chard leaves on top, drizzle with a little olive oil, and sprinkle with salt. Add the chickpea mixture evenly over the chard.
- Nestle the feta squares into the chickpea mixture and spoon some of the sauce over them.
- Bake for 15-20 minutes. Optional: Broil for a few minutes at the end, watching carefully.
- Garnish with red pepper flakes and fresh parsley. Serve warm.
Notes
Keep It Fresh! Storing Your Leftovers
Leftovers from this dish are incredibly flavorful and make for a fantastic lunch the next day.
- Refrigerator: Store any leftovers in a sealed, airtight container in the refrigerator for up to 4 days.
- Reheating: For best results, reheat the leftovers on a sheet pan in a 375°F (190°C) oven for about 10 minutes, or until warmed through. This helps to keep the textures from getting soggy. The microwave also works for a quicker option.
FAQs: Your Baked Feta Questions, Answered!
Can I make this with a different kind of green?
Yes! If you can’t find Swiss chard, a hearty green like kale would be a great substitute. Just be sure to remove the tough stems and give the chopped kale a head start in the oven, just as you would with the chard stems. For a quicker option, you could stir in a few handfuls of fresh spinach during the last 5 minutes of baking.
Can I use a different kind of bean?
Absolutely. Canned cannellini beans or another hearty white bean would be a fantastic substitute for the chickpeas in this recipe.
Can I add a protein to this dish?
Of course. This dish would be wonderful with some added protein. You could nestle some raw shrimp or some sliced, pre-cooked chicken or sausage into the chickpea mixture for the final 15-20 minute bake.
How should I serve this?
This is an incredibly versatile dish! For a hearty main course, it’s absolutely perfect served over a bed of fluffy basmati rice, quinoa, or couscous. For a stunning appetizer, you can place the hot sheet pan directly on the table and serve it with a basket of warm pita bread, pita chips, or crusty bread for scooping.
Final Thoughts: A Pan Full of Flavor
There is nothing quite like a recipe that delivers huge, complex, and exciting flavors with such incredible simplicity. This Baked Feta with Harissa Chickpeas is a true celebration of vibrant Mediterranean ingredients and the effortless magic of a sheet pan dinner. It’s a rewarding, beautiful, and utterly delicious meal that I know will become a new favorite in your dinner rotation. Happy baking!
