Sheet-Pan Feta With Tomatoes and Chickpeas
Ingredients
The vegetables
-
2
lb.
heirloom or other large tomatoes
-
1
large handful
arugula
-
½
cup
torn, pitted green olives
The chickpeas and spices
-
2
15.5-oz.
cans chickpeas
-
1
tsp.
ground cumin
-
½
tsp.
smoked paprika
-
1½
tsp.
Diamond Crystal or 1 tsp. Morton kosher salt
The feta
The condiments
-
Extra-virgin olive oil (for drizzling)
-
Sherry vinegar or red wine vinegar (for drizzling)
-
Freshly ground pepper
For serving
Instructions
- Preheat the oven to 425°F and arrange the tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper, then roast for 25-30 minutes.
- In a bowl, combine the chickpeas, cumin, smoked paprika, and kosher salt. Drizzle with oil and toss to coat.
- Spoon the chickpea mixture over the tomatoes, add the feta, and broil for 8-10 minutes until blistered.
- Let cool for 5 minutes, then scatter arugula and olives over the mixture. Drizzle with vinegar and oil, season with pepper, and serve with pita.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
12g
Sodium
600mg
Cholesterol
30mg
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