Sheet-Pan Chickpeas with Feta, Tomatoes, and Lemon
lovely, easy to throw together, appetizer full of Mediterranean flavor
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
6 servings
Ingredients
- 2 15-ounce canschickpeas
- 20 ouncescherry tomatoes
- 1 large shallot (thinly sliced)
- 1 lemon (thinly sliced, seeds removed)
- 1/4 cupextra-virgin olive oil
- 2 tablespoonshoney (more if desired)
- 1 teaspoonAleppo pepper
- Maldon sea salt
- 2 8-ounce blocksfeta cheese
- fresh basil for garnish (if desired)
Instructions
- 1
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- 2
In a large bowl, stir the chickpeas, tomatoes, shallot, lemon, olive oil, honey, and Aleppo pepper together.
- 3
Spread the mixture on the parchment-lined sheet-pan. Season with salt.
- 4
Cut the feta into 1-inch blocks. Nestle the pieces into the chickpea mixture.
- 5
Bake for 35 to 40 minutes, not stirring, until tomatoes and feta are soft, and the chickpeas are golden.
- 6
Remove from the oven, cut the lemon slices into quarters and distribute throughout. Serve with warm naan. (Put the naan on the sides of the baking dish in the last minute of baking.)
Nutrition (per serving)
128
Calories
1g
Protein
12g
Carbs
9g
Fat
1g
Fiber
21mg
Sodium