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.

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

Description

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

Ingredients

Units

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

Instructions

Preheat oven to 425° F.
Roughly chop the chard leaves and set them aside for later. Cut chard stems into 1-inch pieces place on a sheet pan (or in a large baking dish) with onions, and sliced garlic on a sheet pan. Drizzle with olive oil and a sprinkle of salt and pepper if desired. Bake for 10 minutes.
In a bowl, stir together harissa paste, tomato paste, water, lemon juice, maple syrup, and smoked paprika. Add chickpeas and toss to combine.
Remove the sheet pan from the oven and add the chard leaves on top, drizzle with olive oil and sprinkle with salt and pepper. Add the chickpea mixture evenly over top of the chard. Nestle in the feta and coat it in sauce by flipping it over. Bake 15-20 minutes. You can broil for a few minutes, but watch carefully.
Garnish with Aleppo pepper or red pepper flakes and fresh chopped parsley.
Serve over basmati rice or quinoa as a main dish, or place in a serving dish with pita bread, pita chips, or crusty bread as an appetizer (best warm).

Notes

Harissa is going to vary greatly in spice level. Mina brand is delicious and on the mild side but still a nice kick. Adjust to your taste!

Store leftovers in a sealed airtight container in the fridge up to 4 days.

Nutrition

Serving Size: 1 1/2 cups
Calories: 441
Sugar: 12.9 g
Sodium: 380.2 mg
Fat: 18.9 g
Saturated Fat: 9.2 g
Carbohydrates: 47.4 g
Fiber: 11.8 g
Protein: 23.9 g
Cholesterol: 26.1 mg