Crispy Honeyed Chickpeas with Burst Tomatoes, Feta & Lemony Herb Oil
Ingredients
- 2 cans 15 oz/425 g each chickpeas, drained, rinsed, and very well dried
- 2 cups cherry or grape tomatoes
- 7 oz/200 g Greek feta preferably in one thick slab
- 4 Tbsp extra-virgin olive oil divided
- 4 garlic cloves thinly sliced
- 1 tsp dried Greek oregano
- ½ tsp sweet or smoked paprika
- ¼ –½ tsp red pepper flakes
- Salt and freshly ground black pepper
- 1 lemon
- ½ cup roughly chopped fresh herbs — parsley dill, mint, or a combination
- 1 Tbsp honey
Instructions
Roast the Chickpeas
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Heat the oven to 425°F/220°C.
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Toss the very dry chickpeas with 2 tablespoons olive oil, the oregano, paprika, pepper flakes, a little salt, and black pepper. Spread on a sheet pan and roast for about 10 minutes.
Add Tomatoes & Feta
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Add the tomatoes and sliced garlic to the pan, toss, then make a space in the center and nestle in the feta. Drizzle the feta and tomatoes with another tablespoon of olive oil.
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Roast for another 15–20 minutes, until the tomatoes have burst, the feta is soft and lightly golden, and the chickpeas are crisp around the edges.
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Drizzle the honey over the hot feta, followed by extra chile flakes and herbs. Broil for the final 1–2 minutes if you want more color.
Finish & Serve
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Meanwhile, combine the remaining tablespoon of olive oil with the zest and juice of half the lemon and the fresh herbs.
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As soon as the pan comes out of the oven, spoon the lemony herb oil all over it.
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Serve straight from the pan with warm pita.
Notes
The crisp depends on dry chickpeas. Pat them thoroughly dry after rinsing — even better, spread them on a towel and let them air-dry for 10 minutes before tossing with oil. Any surface moisture steams instead of crisping.
Feta swap: A firm block of Greek feta holds up best; pre-crumbled feta will melt down more than soften, which is fine but changes the texture. Halloumi or a mild goat cheese log both work as substitutes.
Heat level: ¼ teaspoon red pepper flakes is mild-leaning; use the full ½ teaspoon (plus the extra sprinkle at the end) if you want real heat.
Make it a full meal: Toss the finished pan with cooked orzo or rice, or spoon it over a bed of greens, to stretch it from meze into dinner for two.
Storage: Best eaten fresh — the chickpeas lose their crispness as they sit. Leftovers keep refrigerated, covered, for up to 3 days; reheat in a hot oven (not the microwave) for a few minutes to bring some crispness back.
If you liked my Honey Feta Chickpeas with Burst Tomatoes recipe, try also:
- Ikarian Giant Bean Bowl with Burst Tomatoes & Feta
- Baked Green Beans with Creamy Feta
- Spinach & Chickpeas Baked with Greek Feta
- Chickpeas Baked with Vegetables, Herbs and Honey
- Smashed Chickpeas on Toast
- Braised Chickpeas with Turmeric and Ginger
- Revithosalata – Quinoa-Chickpea Salad