Mediterranean-style baked feta with chickpeas and tomatoes atop pasta or rice, delivering bold, fresh flavors.
# What You'll Need:
→ Fresh & Pantry
01 - 7 oz block feta cheese
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 14 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 3 tbsp extra virgin olive oil
06 - 1 tsp dried oregano
07 - 1/2 tsp crushed red pepper flakes, optional
08 - Salt and freshly ground black pepper, to taste
→ For Serving
09 - 10.5 oz dried pasta (penne, fusilli, or spaghetti) or 9 oz uncooked rice
10 - Fresh basil or parsley, chopped, for garnish
11 - Lemon wedges, optional
# Method:
01 - Set the oven temperature to 400°F (200°C) to prepare for baking.
02 - In a large baking dish, mix halved cherry tomatoes, drained chickpeas, minced garlic, and olive oil. Season with oregano, crushed red pepper flakes, salt, and black pepper, tossing to coat evenly.
03 - Place the block of feta cheese in the center of the baking dish nestled among the tomatoes and chickpeas. Drizzle additional olive oil over the feta.
04 - Bake for 30 minutes until the tomatoes burst and the feta turns golden and soft.
05 - Meanwhile, cook pasta or rice according to package instructions. Drain and set aside.
06 - When baked, gently mash the feta with a fork and stir it into the tomatoes and chickpeas to create a creamy sauce.
07 - Spoon the baked feta and chickpea mixture over the cooked pasta or rice. Garnish with chopped fresh basil or parsley and a squeeze of lemon if desired.
