Ingredients
- 3 cups cooked chickpeas, drained, rinsed and shaken dry
- 2 pints cherry or sungold tomatoes (16-20 ounces)
- 1 shallot, thinly sliced
- 1/4 cup extra virgin olive oil
- 1 teaspoon mild chile flakes (like gochugaru) or 1/2 teaspoon red-pepper flakes
- salt
- 2 blocks feta (2-6 ounce) sliced 1 inch thick
Instructions
step 1
- heat oven to 400
- On sheet pan stir together chickpeas, tomatoes, shallot, oliv oil, honey, chile flakes
- sason with salt
- spread in even layer
- arrange feta among chickpeas
step 2
- roast until feta and tomatoes soft and chickpeas golden brown (30-35 mins, no stir)
- eat
Tip
avoid feta with cows milk which does not have enough fat to withstand roasting