Total Time
45 minutes
This sheet-pan dinner has it all: jammy roasted tomatoes, crispy chickpeas, warm and melty feta cheese, and minimal dirty dishes. Pita makes a great vessel for scooping up the flavorful mixture, but you could also pile it atop a bowl of quick-cooking bulgur, quinoa, or couscous, or eat it straight from the pan—we’ve been there.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Ingredients
4 servings
2
lb. heirloom or other large tomatoes, cored, cut into1½"-thick wedges
Extra-virgin olive oil (for drizzling)
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground pepper
2
15.5-oz. cans chickpeas, rinsed, patted dry
1
tsp. ground cumin
½
tsp. smoked paprika
1
lb. feta, cut into ½"-thick slabs
1
large handful arugula
½
cup torn, pitted green olives
Sherry vinegar or red wine vinegar (for drizzling)
Pita (for serving)
Preparation
Step 1
Place racks in middle and top positions of oven; preheat to 425°. Arrange 2 lb. heirloom or other large tomatoes, cored, cut into 1½"-thick wedges, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper; toss to coat. Roast on middle rack until collapsed and slightly jammy, 25–30 minutes. Remove from oven and heat broiler.
Step 2
Meanwhile, combine two 15.5-oz. cans chickpeas, rinsed, patted dry, 1 tsp. ground cumin, ½ tsp. smoked paprika, and 1½ tsp. Diamond Crystal or 1 tsp. Morton salt in a medium bowl. Drizzle lightly with oil and toss to coat.
Step 3
Spoon chickpea mixture over and around tomatoes. Break 1 lb. feta, cut into ½"-thick slabs, into large pieces and tuck around. Broil on top rack until tomatoes and feta are blistered, 8–10 minutes. Let tomato-chickpea mixture cool 5 minutes.
Step 4
Scatter 1 large handful arugula and ½ cup torn, pitted green olives over tomato-chickpea mixture. Drizzle some sherry vinegar or red wine vinegar and more oil over; season with pepper. Serve with pita.
Sign In or Subscribe
to leave a Rating or Review
How would you rate Tomatoes and Feta With Chickpeas?
Leave a Review
Reviews (31)
Back to TopTriangleThis is delicious -- quick and satisfying. The chickpeas don't get as soft and creamy as I'd like. I'll try playing around with cooking times. Winter tomatoes were terrible so I used half fresh and half quality canned with good result. In the future, I'll put this over a salad of arugula or mizuna to get more greens in.
Sharon
Boise ID
4/12/2024
Cut the recipe in half for the two of us, added roasted garlic, lemon zest and juice. Delicious, and enough for leftovers.
VLeake
Clarksville, TN
3/12/2024
Very easy and yummy!
Anonymous
3/1/2024
I have made this recipe. It is delicious. I used cherry tomatoes and some fresh minced garlic. This does well served with pita bread, focchia bread, or over rice. Leftovers can be mixed with cucumber, extra cherry tomatoes, and served on lettuce. It is a well-rounded dish.
Pamcita
Ontario, Canada
2/26/2024
Dear Gag, if you click on Print, the use the pull down to Save as PDF, you should be able to keep the recipe on your desktop. Before criticizing others, why not do some investigation on your own.
Anonymous
2/26/2024
I’d probably rate a lot of these recipes if there were a way to save them. I have a subscription and the BA app, but there’s no way to save these to a recipe file other than by…printing them. Gag. Talk about an appetite killer.
Anonymous
2/22/2024
I gave it 4 stars based on how I think it would be if I made it. At our age, we don't eat anything unless the recipe comes with complete nutrition information--how much sodium, fat, carb's, added sugar, etc. I wish all recipes came with that info. I used to only care about calories, and even that's not shown here.
HealthNuts@75
Los Angeles
2/22/2024
I love all of the ingredients but this was way too salty for my taste and I almost always over salt everything & enjoy it. I will try again but with less salt and maybe less olives because they added to the saltiness. I also will look for a less salty feta. I noticed a review said they loved the tanginess of the lemon but the recipe did not call for lemons.???
Candace
Gulfport, FL
2/22/2024
I think it is the arugula that gets torn, not the olives.
AS
Louisville
2/22/2024
House favorite - love how easy this one is! The tanginess of the lemon and feta is perfect.
kcfm11
San Francisco, CA
2/11/2024
Big Squeeze of lemon juice and a bit of zest!Delicious!
Maryellen
Ct
11/18/2023
Super tasty and relatively simple. Used half the amount of feta, which seemed to be plenty. Definitely will make again.
Kevin
Portland, OR
11/9/2023
Have made this twice due to the overwhelming amount of tomatoes still being produced by the garden this late in season. This is incredibly quick and easy. We have been serving over coucous with some greek yogurt sauce.
Andrew
Louisville, KY
10/1/2023
WINNER WINNER! This was delicious. The tomatoes were bursting flavor and great with some whole wheat pita.
Anonymous
Dallas TX
9/12/2023
We loved this! So many flavors and textures. Served with Cous Cous, fresh bread, and a salad. We loved the texture of feta but I think would still be good as a vegan dish. I left out the arugu since we had a side salad instead.
Anonymous
Seattle, WA
9/9/2023
Explore Bon AppétitDinnerMainVegetarianNut-FreeWeeknight MealsSheet-Pan DinnersEasyQuickBroilSummerHeirloom TomatoTomatoVegetableChickpeaBeanArugulaLeafy GreensFetaCheeseGluten-Free
