Healthy Recipes Ingredients Healthy Bean Recipes Healthy Chickpea Recipes 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 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 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 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 Rate PRINT Share Trending Videos Close this video player 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 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 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. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell 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. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Nutrition Information Serving Size: 1 1/4 cups feta mixture & 1 oz. pitaCalories 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 Rate It Print