Baked Feta & Tomato Chickpeas

5.0
(2)
2 Reviews

This simple baked feta casserole recipe turns cherry tomatoes, feta cheese and chickpeas into a hearty, protein-rich vegetarian meal. After baking, it creates a savory-sweet tomato–olive oil sauce ideal for slathering on pita bread. Feta cheese in brine melts more readily compared to dry, crumbled feta, so it’s worth seeking out. For a different take, replace the chickpeas with creamy white beans.

By
Liz Mervosh
Elizabeth Mervosh
Liz Mervosh

Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People and EatingWell.

EatingWell's Editorial Guidelines
Published on March 8, 2024
Tested by
Renu Anshie Dhar
Headshot of Renu Dhar
Tested by Renu Anshie Dhar
Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Baked Feta & Tomato Chickpeas
Photo:

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Active Time:
5 mins
Total Time:
25 mins
Servings:
4
Nutrition Profile:
Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Egg-Free
the ingredients to make the Baked Feta & Tomato Chickpeas

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell

Ingredients

  • 2 (15-ounce) cans no-salt-added chickpeas, rinsed 

  • 3 cups multicolored cherry tomatoes (about 16 ounces)

  • 1/4 cup extra-virgin olive oil

  • 2 teaspoons fresh rosemary leaves

  • 2 teaspoons red-wine vinegar

  • 2 teaspoons garlic paste 

  • 1/2 teaspoon ground pepper

  • 1 (6-ounce) block feta cheese in brine, drained

  • 1 tablespoon fresh basil leaves

  • 2 (6-inch) whole-wheat pita rounds, split and warmed

Directions

  1. Position oven rack in top third; preheat to 425°F. Combine chickpeas, tomatoes, oil, rosemary, vinegar, garlic paste and pepper in a 9-by-13-inch baking dish; stir well. Nestle feta in the center of the mixture.

    a step in making the Baked Feta & Tomato Chickpeas

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell

  2. Bake until most of the tomatoes have split and the feta is very creamy, about 20 minutes. Tear basil leaves and sprinkle them over the mixture. If desired, stir the feta into the chickpea mixture until creamy. Serve with pita.

    a recipe photo of the Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Nutrition Information

Serving Size: 1 1/4 cups feta mixture & 1 oz. pita

Calories 536, Fat 26g, Saturated Fat 8g, Cholesterol 38mg, Carbohydrates 54g, Total Sugars 7g, Added Sugars 0g, Protein 20g, Fiber 11g, Sodium 696mg, Potassium 683mg

EatingWell.com, March 2024

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