Ingredients
Equipment
Method
- Heat the oven to 400°F. Drain and rinse chickpeas, then let excess water drip off. Wash tomatoes and peel garlic.
- Put chickpeas, tomatoes and garlic in a 9-by-13-inch baking dish. Toss with olive oil, oregano and pepper. Nestle the feta block in the center and spoon a little oil from the dish over it.
- Bake uncovered 30–35 minutes, until tomatoes burst, garlic is tender and feta softens. Stir the chickpea-tomato edges once midway without breaking the feta. If edges look dry, add 1–2 tablespoons water.
- Let stand 5 minutes. Gently press some tomatoes with the back of a spoon to release their juices, then fold in softened feta or leave it partly intact for serving.
- Scatter basil over the dish and divide into four portions. Taste before adding salt; feta and canned chickpeas can supply plenty. Bread or rice is optional and not included in the estimate.
Video
Notes
Nutrition is an estimate per one-quarter of the recipe, excluding accompaniments. Calculated from listed edible weights using ANSES Ciqual 2025 and the additional sources noted below. Carbohydrate values are available carbohydrate (excluding fiber); US label and USDA values are adjusted by subtracting fiber for consistency. Trace values and analytical bounds add rounding uncertainty. Fat is approximately 26.0–26.6 g per portion because the database reports a bound for tomato fat. Sodium is approximately 724–731 mg; brands and rinsing can change it. Sugar is omitted where data are incomplete.
Cost is an illustrative USD 12.00 ingredient allowance for four servings, not verified local shelf prices. Contains milk; choose vegetarian-rennet feta if needed.
Related baked chickpea and feta demonstration uses staged baking and additional seasonings; follow the written all-in-one method. Follow this card's quantities. Refrigerate cooked leftovers in shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below, use within 3–4 days and reheat to 165°F.