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!
I love sheet pan meals because they’re easy to prepare and easy to clean up! I’ve been loving oven-roasted tomatoes because they get deliciously sweet and jammy. Paired with some seasoned chickpeas and a little feta, this meal will quickly become a favorite! I sprinkled some arugula on top to add some greens, but you can leave it out if you don’t have any in your fridge.
The Best Feta Cheese
- Real Greek feta cheese is made from sheep’s milk and that’s what gives feta such a unique flavor. Be sure to check the label because a lot of feta in the United States is made from cow’s milk.
- Look for a block of feta that is in a solid block and in a container of brine. This will give you a fresher flavor than the kind of cheese that is vacuum-sealed.
- I do not recommend fat-free feta. You’ll be missing out on all the delicious flavor and it won’t have the same texture. For this recipe, you need the real deal!
How to Make Sheet Pan Chickpeas and Feta
Tips & Tricks
- I recommend a large, rimmed non-stick baking sheet. If your baking sheet is too small to spread the tomatoes and chickpeas into a single layer, divide them between two baking sheets and rotate the pans halfway through baking.
- Rotate the trays and watch for hot spots. Depending on the position of your oven racks, you may want to swap the trays halfway through baking to ensure even browning.
- Don’t crowd the pan. Leaving a little space between the chickpeas will help them get crispy. If they’re too close, they’ll steam rather than roast, which can result in soggy chickpeas.
Variations and Substitutions
- Add sliced red onion or shallots when roasting the tomatoes
- Swap arugula for spinach or baby kale
- Add chopped green olives or capers for a briny flavor
- Add red pepper flakes for a spicy kick
- Top it with a drizzle of cilantro sauce or zhoug sauce.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven or air fryer to help the chickpeas crisp back up. While this dish is best enjoyed fresh, leftovers are still delicious the next day, especially spooned over leftover grains like farro or quinoa!
Other Sheet Pan Recipes
If you enjoy this recipe, try my sheet pan chickpeas and Brussles sprouts, gnocchi and mushrooms, or sheet pan quesadillas!
PrintDescription
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!
- 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
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.