Description
A vibrant, one-pan weeknight dinner featuring baked feta, cherry tomatoes, and chickpeas that create a creamy, tangy sauce. Served over greens or grains, this hearty and healthy meal is ready in about 30 minutes with minimal cleanup.
Ingredients
Scale
- 8 oz (225g) block of feta cheese (preferably Greek, packed in brine)
- 2 pints (340g) cherry or grape tomatoes (red and yellow mix recommended)
- 1/3 cup (80ml) extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) chickpeas, drained, rinsed, and patted dry
- 4 cups (120g) arugula or mixed greens
- 2 cups cooked quinoa or couscous
- 1 medium cucumber, diced
- 1/2 cup (75g) Kalamata olives, pitted and halved
- 1/4 cup (15g) fresh parsley, chopped
- 1 lemon, zested and juiced
- 2 tablespoons hummus (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Drain and rinse chickpeas thoroughly. Pat dry with a paper towel to ensure roasting rather than steaming.
- In a 9×13 inch baking dish, pour in the olive oil. Place the block of feta cheese in the center.
- Pour the chickpeas around the feta. Add the cherry tomatoes, pushing them into the oil.
- Sprinkle minced garlic, dried oregano, and red pepper flakes over everything. Drizzle with a little more olive oil if needed.
- Bake for 25-30 minutes until tomatoes are burst and feta is soft and golden.
- Remove from oven and let sit for 2 minutes. Mash the feta into the tomatoes and oil with a fork to create a chunky, creamy sauce.
- Stir in fresh lemon juice and zest.
- While feta bakes, wash and dry greens. Chop cucumber and slice olives.
- In a large bowl, toss greens with a little olive oil and salt. Dollop hummus on top if using.
- To assemble, place cooked quinoa or couscous in the bottom of bowls. Top with greens, then spoon the hot baked feta mixture over the top.
- Scatter diced cucumber and olives around the bowl. Garnish with fresh parsley and serve immediately.
Notes
Use a full block of feta rather than crumbled for the best texture. Do not skip the lemon juice and zest, as the acid is crucial for balancing the richness. If you prefer crispy chickpeas, roast them separately on a sheet pan at 400°F for 20 minutes before adding to the bowl. The dish tastes better the next day but is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 8
- Protein: 18
Keywords: Mediterranean, baked feta, chickpea salad, weeknight dinner, one-pan meal, healthy dinner, vegetarian, gluten-free option, meal prep