Quick & Easy Baked Feta with Harissa Chickpeas

Name: Quick Mediterranean Baked Feta with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 bunch Swiss chard, stems and leaves divided; 1 onion, cut into wedges; 6 garlic cloves, cut into slices; 2 tablespoons olive oil, divided; 1/4 cup harissa paste (make your own or use Mina brand- adjust to taste); 1 tablespoon tomato paste; 2 tablespoons water; 2 tablespoons lemon juice; 2 teaspoons maple syrup; 1/2 teaspoon smoked paprika; 3 cups chickpeas (or 2 15 ounce cans); 8 ounces feta, cut into large squares; salt and black pepper to taste

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This baked feta with chickpeas is a quick, bold sheet pan dinner packed with Mediterranean flavor. Serve as a vegetarian main dish or a vibrant appetizer.

sheet pan dinner with baked feta with chickpeas, chard, garlic, and onion, with a spatula and torn naan bread.

Quick and Easy Baked Feta with Chickpeas is a flavorful sheet pan dinner that’s perfect for busy weeknights. Creamy, oven-roasted feta pairs perfectly with tender chickpeas tossed in bold, aromatic harissa paste, along with fresh summer chard. So much flavor!

This vibrant Mediterranean-inspired dish works beautifully as a hearty appetizer or a satisfying vegetarian main course. Ready in 30 minutes, it’s a simple, spicy, and delicious recipe you’ll want to make again and again.

Why You’ll Love This

As a chef, I’ve come to really appreciate recipes that are simple, yet bold, and full of flavor. When I’m cooking for my own family, sheet pan dinners are a favorite—easy, tasty, and no fuss.

This Baked Feta with Harissa Chickpeas checks all the boxes. It’s creamy, a little spicy, and comes together fast. Serve it as a dip or a main dish—it’s cozy, vibrant, and brings the flavors of the Mediterranean straight to your table.

Baked Feta with Chickpeas Ingredients

baked feta with harissa chickpeas ingredients: labeled and arranged on a white wood surface - swiss chard, maple syrup, lemon juice, chickpeas, harissa, tomato paste, olive oil, feta, garlic, smoked paprika, and onion.

Feta: Buy a block of feta cheese, not crumbled. Sheep or goat’s milk cheese is preferred.
Harissa paste: Make your own or we used Mina brand.
Chickpeas: Cooked from dried, or use canned. Or sub white beans.
Swiss chard: Or another dark leafy green like kale or spinach (though you would skip adding the stems).
Garlic cloves and onion: For deep, aromatic flavor. Use yellow or red onions
Tomato paste: Adds savory depth.
Lemon juice: Elevates and brightens the dish.
Maple syrup: For subtle sweetness, to balance the flavors.
Smoked paprika: For rich, smoky flavor with a hint of spiciness.

How to Make Baked Feta

1. Bake chard stems and aromatics. Preheat oven to 425F. Chop chard leaves and set aside, then cut the chard stems into 1-inch pieces and place on a sheet pan or large baking dish. Add onions and sliced garlic to the pan. Drizzle with extra-virgin olive oil and sprinkle kosher salt and pepper over top. Bake 10 minutes.

wood cutting board, sharp knife, and sliced and chopped veggies - onion, chard stems, and garlic.

parchment lined sheet pan with onion, chard stems, and garlic.

2. Season the chickpeas. To a bowl, add harissa paste, tomato paste, water, lemon juice, maple syrup, and smoked paprika. Stir everything together, then add the chickpeas and toss.

mixing chickpeas with harissa, tomato paste, and smoked paprika in a glass mixing bowl.

sheet pan with feta squares, chickpeas, and chard.

3. Add remaining ingredients to the pan. Remove the sheet pan from the oven and add the chard leaves. Drizzle chard with olive oil and sprinkle on salt and pepper, if desired. Add the chickpea mixture evenly over the chard. Nestle the feta and bake 15-20 minutes more. If desired, broil for 5 minutes, keeping an eye on the pan.

4. Garnish. Garnish with Aleppo pepper or red pepper flakes and fresh herbs like parsley, fresh basil, dill, or oregano.

sheet pan with baked feta with chickpeas in harissa sauce, onions, chard, and naan.

Chef’s Tips

Use high-quality feta cheese . Look for a block of sheep’s milk feta packed in brine. It’s creamier, tangier, and holds up better to roasting.
Adjust for heat. Harissa paste varies in spice level by brand. Mina brand is mild but has a nice kick! Taste and adjust to your preference. Add extra smoked paprika or red pepper flakes if you want more heat. Or try making homemade harissa!
Broil for texture. A quick broil at the end caramelizes the feta and crisps the chickpeas—just don’t walk away from the oven!

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan in the toaster oven or on the stovetop.

Serving Suggestions

Serve the baked feta and harissa chickpeas over basmati rice or quinoa, for a hearty dinner. To serve as an appetizer, serve with pita bread, pita chips, naan, or crusty bread.

plate with rice, baked feta with chickpeas in harissa sauce with onions and chard, parsley garnish, and fork.

More Favorite Feta Recipes

Baked Feta Pasta

Whipped Feta Dip

Smoky Harissa White Bean Dip

Baked Quinoa with Corn, Zucchini, Feta & Fresh Tomato Relish

I hope you enjoy this easy baked feta recipe! Please remember to rate the recipe ⭐ ️and share your feedback in the comments below. 💛 Tonia

FAQs

Do chickpeas and feta go together?

Yes! Just like our Greek Pasta Salad, these two satisfying ingredients add depth, protein, and texture to any dish.

What goes well with baked feta?

Here we pair baked feta with veggies like chard, onion and garlic, and hearty chickpeas. You could also add cherry tomatoes if you’d like, or even a little tomato sauce. Honey can also be drizzled over top for a touch of extra sweetness.

How long do you bake feta in the oven?

About 15-20 minutes, but I like to broil the feta for a few minutes at the end to caramelize the top.