This baked feta with chickpeas is a delightful sheet pan dinner that bursts with Mediterranean flavors. It’s quick to prepare, making it a fantastic choice for busy weeknights. Feel free to serve it as a hearty vegetarian main course or a vibrant appetizer.

Why You’ll Love This Recipe

This recipe is a favorite because it’s simple yet bursting with flavors. Sheet pan dinners save time and cleanup, and this dish is no exception! With creamy, oven-roasted feta complemented by tender chickpeas in bold harissa paste, it truly satisfies. Each bite brings a taste of the Mediterranean straight to your table, making it a comforting dish to share with friends and family.

Baked Feta with Chickpeas Ingredients

• Feta: Purchase a block of feta cheese, ideally made from sheep or goat’s milk.
• Harissa paste: Use store-bought or make your own for authentic flavor.
• Chickpeas: You can use cooked chickpeas, either from dried beans or canned. Feel free to substitute with white beans.
• Swiss chard: Substitute with kale or spinach if preferred, removing the tough stems.
• Garlic and onion: Use yellow or red onions for a deep, aromatic taste.
• Tomato paste: This adds a savory note that enhances the dish.
• Lemon juice: A splash that brightens all the flavors.
• Maple syrup: Adds a hint of sweetness to balance the spices.
• Smoked paprika: For a rich and smoky undertone with a slight kick.

How to Make Baked Feta

1. Bake the chard stems and aromatics: Preheat your oven to 425°F (220°C). Chop the chard leaves and set them aside. Cut the chard stems into 1-inch pieces and spread them out on a large sheet pan. Add the sliced garlic and onion. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for about 10 minutes.
2. Prepare the chickpeas: In a mixing bowl, combine harissa paste, tomato paste, water, lemon juice, maple syrup, and smoked paprika. Mix well, then toss in the chickpeas until they’re evenly coated.
3. Add the remaining ingredients: Take the sheet pan out of the oven, and scatter the chopped chard leaves over the roasted stems. Drizzle with olive oil and add a pinch of salt and pepper. Spread the seasoned chickpeas over the chard. Nestle the block of feta into the pan and coat it with the chickpea mixture. Bake for another 15-20 minutes, and if desired, broil for an additional 5 minutes to get a nice golden crust on the feta.
4. Garnish and serve: Remove from the oven and garnish with Aleppo pepper or red pepper flakes. Add fresh herbs such as parsley, basil, dill, or oregano for an extra burst of flavor.

Chef’s Tips

• Choose quality feta: Opt for a creamy, tangy sheep’s milk feta packed in brine, as it holds up better during roasting.
• Adjust heat levels: Harissa paste comes in various heat levels, so taste it first and adjust to your preference by adding more spices or using milder options.
• Broil for texture: Broiling at the end caramelizes the feta and crisps the chickpeas—just stay close to the oven to prevent burning!

Storage

Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a pan on low heat or in a toaster oven to maintain the texture.

Serving Suggestions

This baked feta and harissa chickpeas dish pairs wonderfully over basmati rice or quinoa for a complete meal. If you’re serving it as an appetizer, offer it alongside pita bread, pita chips, naan, or slices of crusty bread.

More Favorite Feta Recipes

Explore additional feta recipes to add variety to your meals. Whether in salads, dips, or baked dishes, feta enhances every bite.