ALL OF THE BEANS.
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Baked Feta Chickpeas
No offense pasta, but feta was made for chickpeas. You’ll love this spin on the original trend - melty feta and bubbly roasted tomatoes over a blend of sauteed zucchini, caramelized onions and chickpeas that come together with just 15 minutes of prep to make even the busiest weeknights beautiful.
- Prep Time
15 Mins
- Cook Time
15 Mins
- Serves
4
Ingredients
- 1 can (16 oz) Bush’s Chickpeas, drained and rinsed
- 4 tablespoons olive oil, divided
- ½ yellow onion, diced
- 1 small zucchini, cubed
- ½ tsp salt
- 2 cloves garlic, roughly chopped
- 2 cups cherry tomatoes
- ½ block of feta (about 3.5 oz)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh basil, roughly chopped
Optional Toppings
Chopped basil
Cooking Instructions
- 1PREHEAT
Preheat oven to 400 F. Pour chickpeas an oven-safe 8x8 baking dish and set aside.
- 2SAUTE
In a large sauté pan, heat 2 tablespoons of olive oil and add zucchini, onion and salt. Sauté until vegetables are caramelized, about 10 minutes. Add garlic and continue to cook until fragrant, about 1 minute longer.
- 3DRAIN
Remove from heat and drain any extra liquid from the zucchini mix in a strainer. Then transfer to baking dish and mix with chickpeas.
- 4ADD
Place feta block on top and surround with cherry tomatoes, covering everything but the feta.
- 5DRAIN
Drizzle remaining 2 tablespoons of olive oil over the top of everything and sprinkle with crushed red pepper flakes and Italian seasoning.
- 6BAKE
Bake for 30-40 minutes, until tomatoes are bubbling and feta is lightly browned and soft.
- 7MIX
Remove from the oven, then throw in the chopped basil, smash the feta with a fork (it will be melty on the inside) and mix it all together! Great on its own or over rice, sourdough toast, etc.