This baked feta chickpeas recipe is one of my favorite easy meals. I love how the chickpeas soak up the roasted tomato juices and how the feta turns creamy and tangy in the oven. It comes together quickly, feels hearty, and always makes me feel like I’m eating something cozy and comforting.

Why You’ll Love This Recipe

I like this recipe because it only needs a handful of ingredients yet tastes like I put in a lot of effort. I enjoy how versatile it is—I can eat it as a main dish with bread, scoop it over rice, or serve it as a side dish. I also love that everything bakes in one pan, so cleanup is easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cans chickpeas, drained and rinsed

• 1 block feta cheese

• 2 cups cherry tomatoes, halved

• 3 garlic cloves, minced

• 3 tablespoons olive oil

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes

• Salt and black pepper to taste

• Fresh parsley for garnish

Directions

1. I preheat the oven to 400°F (200°C).

2. I place the chickpeas, tomatoes, and garlic in a baking dish, then drizzle with olive oil.

3. I sprinkle oregano, red pepper flakes, salt, and black pepper over the mixture and toss everything together.

4. I place the block of feta cheese in the center of the dish, nestling it among the chickpeas and tomatoes.

5. I bake for 30–35 minutes, until the feta is golden and the tomatoes have burst.

6. I stir everything together gently until creamy, then garnish with fresh parsley before serving.

Servings And Timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 35 minutes to bake, so I usually have it ready in about 45 minutes.

Variations

I sometimes add sliced olives or sun-dried tomatoes for more Mediterranean flavor. If I want extra greens, I stir in a handful of spinach right after baking so it wilts into the hot chickpeas. For more spice, I add extra red pepper flakes or a drizzle of hot honey before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F for about 10 minutes, which keeps the feta creamy and the chickpeas from drying out. I can also microwave it, but the oven gives the best texture.

FAQs

1. Can I use canned tomatoes instead of fresh?

Yes, I can use canned diced tomatoes if I don’t have fresh cherry tomatoes on hand. I just make sure to drain them well.

2. Can I make this vegan?

I replace the feta with a dairy-free feta alternative or add a spoonful of hummus after baking to get a creamy texture.

3. What can I serve with baked feta chickpeas?

I like serving it with crusty bread, pita, rice, or couscous. It also works as a side with grilled chicken or fish.

4. Can I prepare it ahead of time?

I can assemble the dish ahead, cover it, and keep it in the fridge for a few hours before baking. When I’m ready, I just pop it in the oven.

5. How do I keep the feta from drying out?

I make sure to bake it in the center of the chickpeas and tomatoes so it stays moist while roasting.

Conclusion

I love how baked feta chickpeas are simple to prepare yet packed with flavor. It’s one of those recipes that feels special but doesn’t require much work. Whether I enjoy it as a main meal or a side, it always brings a warm, satisfying taste to my table.