Description
This sheet pan recipe combines crispy chickpeas, jammy roasted tomatoes, and salty feta for a dinner that is easy and delicious! I love how simple this one is but the flavor combination is incredible!
Ingredients
Units
Scale
- 1 lb cherry tomatoes
- 1 (15oz) can chickpeas, rinsed and patted dry
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 8oz block feta cheese, cut into small slices
- 1/2 cup arugula
- Lemon juice & lemon zest
Instructions
Note: To make the chickpeas crispy, it’s best if they don’t mingle with the tomato juices. You can either use two separate baking sheets, or one very large baking sheet and keep them on separate sides.
- Preheat the oven to 425°F and place a rack in the middle position. On the baking sheet, add the cherry tomatoes and drizzle with one tablespoon olive oil. Season with salt and pepper, then toss to coat.
- On another baking sheet (or on the other side) add the chickpeas. Drizzle them with one tablespoon olive oil and season with cumin, paprika, garlic powder, salt and pepper.
- Roast the tomatoes and chickpeas for 15–18 minutes until the tomatoes are soft and starting to burst.
- Carefully remove the pan from the oven. Add the feta to the sheet pan and continue to bake for 6-8 minutes until the feta is lightly blistered and the chickpeas are golden
- Remove the pan from the oven and sprinkle with arugula, lemon zest, and a squeeze of lemon juice.