The Ultimate Baked Feta and Chickpeas (Easy Weeknight Dinner!)
Imagine a stunning, rustic, one-pan meal where sweet cherry tomatoes burst in a hot oven, creating a jammy, garlicky sauce around hearty chickpeas and planks of salty, creamy feta cheese that have been roasted until soft and blistered under the broiler. That, my friends, is the simple, vibrant, and utterly delicious magic of this Baked Feta and Chickpeas. This is, without a doubt, the most flavorful and easiest vegetarian weeknight dinner you will make.
I promise you, there is no greater weeknight victory than pulling this bubbling, beautiful dish from the oven. The aroma is incredible, and the flavors are a perfect symphony of salty, sweet, savory, and tangy. It’s perfect for scooping up with crusty, toasted bread and feels like a mini Mediterranean vacation on a plate.
Get ready to discover your new go-to weeknight obsession, a recipe so simple and delicious, it will change the way you think about fast and healthy dinners.
Why This Baked Feta and Chickpeas is a Weeknight Lifesaver
You are going to be completely amazed by how much flavor comes from such a simple, hands-off recipe. It’s a true weeknight hero. Here’s why:
- A True One-Pan Wonder: Everything—from the tomatoes to the feta—is cooked in a single baking dish, which means incredibly easy cleanup.
- Packed with Incredible Flavor: The tomatoes burst and create their own savory sauce, which mingles with the creamy, salty feta, garlic, and olive oil. It’s a flavor explosion!
- Healthy and Satisfying: This dish is a fantastic vegetarian and gluten-free meal, loaded with plant-based protein and fiber from the chickpeas to keep you full and happy.
Recipe Snapshot
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Calories | 481 kcal per serving |
| Course | Main Course, Dinner |
| Cuisine | Mediterranean-Inspired |
| Difficulty/Method | Easy / Baking |
Your Shopping List for This Mediterranean Dream
This impressive dish comes together with just a handful of simple, fresh ingredients.
→ For the Baked Feta and Chickpeas
- 16 oz cherry tomatoes → Stemmed and washed. These will burst and create our sauce!
- 1 (14.5-oz.) can chickpeas → Drained and rinsed well.
- 4 garlic cloves → Finely chopped, for that essential savory, aromatic flavor.
- ¼ cup extra-virgin olive oil → Use a good quality one for the best flavor. Plus more for drizzling.
Let’s Get Baking! Your One-Pan Guide
Ready for the easiest, most delicious dinner of the week? Let’s get that oven preheated.
Part 1: The Tomato and Chickpea Base
- Preheat and Combine: Arrange a rack in the center of your oven and preheat to 400°F (200°C). In a 13×9-inch baking dish, combine the cherry tomatoes, rinsed chickpeas, chopped garlic, olive oil, salt, and red pepper flakes. Season generously with black pepper and toss everything together.
- First Roast: Place the dish in the oven and roast for about 15 minutes. You’re looking for the tomatoes to just start bursting and releasing their juices.
Part 2: Add the Feta and Finish
- Add the Feta: While the tomatoes roast, cut your block of feta lengthwise into 4 thick planks. Remove the baking dish from the oven and nestle the feta planks into the hot tomato and chickpea mixture. Drizzle the tops of the feta with a little more olive oil.
- Second Roast: Return the dish to the oven and continue to roast for another 10 to 15 minutes, until the feta is soft and creamy and the tomatoes have fully burst and created a saucy base.
- The Final Broil: Remove the dish from the oven and turn on your broiler. Place the dish under the broiler and broil, watching it very closely, for 2 to 3 minutes, until the feta and tomatoes are beautifully blistered and slightly charred in spots.
- Garnish and Serve: Carefully remove the dish from the oven. Top with a generous scattering of fresh basil leaves and serve immediately with plenty of toasted, crusty bread for dipping and scooping.
One-Pan Baked Feta with Tomatoes and Chickpeas
Ingredients
Equipment
Method
- Preheat oven to 400°F. In a 13″ x 9″ baking dish, toss together tomatoes, chickpeas, garlic, oil, salt, and red pepper flakes. Season with black pepper.
- Roast until tomatoes begin to burst, about 15 minutes.
- Cut the block of feta lengthwise into 4 thick planks. Nestle the feta planks into the tomato mixture in the baking dish and drizzle with more olive oil.
- Continue to roast until the feta is soft and the tomatoes are fully burst and saucy, 10 to 15 minutes more.
- Turn on the broiler. Place the dish under the broiler and cook, watching closely, until the tomatoes and feta are blistered in spots, 2 to 3 minutes.
- Remove from the oven, top with fresh basil, and serve immediately with toasted bread for dipping.
Notes
WiseRecipes’ Top Tips for Perfect Baked Feta
These simple secrets will ensure your one-pan dinner is a huge success.
- Use a Block of Feta. This is non-negotiable! Pre-crumbled feta is coated in anti-caking agents and will not melt into the same creamy, luscious texture as a solid block of feta roasted in olive oil.
- Don’t Be Shy with Olive Oil. Good quality extra-virgin olive oil is a key flavor component here. It helps the tomatoes become jammy and makes the feta incredibly rich and soft.
- Watch the Broiler Like a Hawk! The final broil is what gives the dish that beautiful, rustic, charred look, but it can go from perfectly blistered to burnt in a matter of seconds. Do not walk away from the oven during this step.
- Pat Your Chickpeas Dry. After rinsing your canned chickpeas, give them a quick pat with a paper towel. Removing the excess moisture will help them roast nicely instead of steaming in the pan.
- Use Crusty Bread for Scooping. This dish creates an incredible sauce in the bottom of the pan. Serving it with toasted baguette, ciabatta, or any good crusty bread is essential for sopping up every last delicious drop.
Keep It Fresh! Storing & Reheating Instructions
Leftovers from this dish are fantastic for a quick and easy lunch the next day.
- Refrigerator: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat in a skillet on the stovetop over medium-low heat, breaking up the feta and stirring until warmed through. You can also reheat it in the oven at 350°F. The microwave works in a pinch, but the texture will be softer.
FAQs: Your Baked Feta Questions, Answered!
Can I use a different kind of cheese?
Yes! While feta is classic, a block of Boursin (garlic and herb) would be incredible and create an even creamier sauce. You could also use a log of goat cheese for a different tangy flavor profile.
Can I add other vegetables?
Absolutely. Sliced bell peppers, zucchini, or red onion would be fantastic additions. Just add them to the baking dish along with the tomatoes and chickpeas during the first roast.
Can I serve this with pasta?
Of course! This is the original trend. For a pasta version, simply boil some short pasta (like rotini or penne) while the feta is baking. Once the dish comes out of the broiler, mash the feta and tomatoes together with a spoon to create a chunky sauce, then toss in the cooked pasta.
Can I make this dish spicier?
Easily! Just increase the amount of crushed red pepper flakes to your liking. You could also add a finely chopped jalapeño to the dish during the first roast for a fresh, spicy kick.
Final Thoughts: Your Easiest, Most Impressive Dinner
There is nothing more satisfying than a meal that delivers a huge “wow” factor with almost zero effort. This Baked Feta and Chickpeas is the definition of a smart, simple, and incredibly delicious weeknight dinner. It’s a celebration of fresh, bold flavors that come together in the oven to create pure magic. I hope it becomes a new favorite in your home. Happy Cooking!
