A vibrant Mediterranean meal with baked feta, cherry tomatoes, chickpeas, and pasta or rice.
# What You'll Need:
→ Fresh & Pantry
01 - 7 oz feta cheese block
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 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 and allow to heat fully.
02 - In a large baking dish, mix the halved cherry tomatoes, drained chickpeas, minced garlic, and olive oil. Season with dried oregano, crushed red pepper flakes, salt, and black pepper, tossing to coat evenly.
03 - Place the feta block centrally among the tomato and chickpea mixture, then drizzle a small amount of olive oil over the cheese.
04 - Bake uncovered for 30 minutes until cherry tomatoes burst and feta is golden and soft.
05 - While baking, prepare pasta or rice according to package directions. Drain thoroughly and set aside.
06 - Remove the baking dish from the oven and gently mash the feta with a fork into the tomatoes and chickpeas, creating 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 add a squeeze of lemon if desired.
