Sheet-Pan Feta With Chickpeas and Tomatoes Recipe (2024)

Enjoyed it. You only need one block of feta. I will cook mine a little longer next time, so more tomatoes burst. A good recipe to play around with. No need for honey. Maybe red onions instead of shallots. Some lemon. Pine nuts might be a nice add for next time. Fresh basil on top at the end.

Really tasty! I used a nice sheeps milk feta, which was delicious, and added 8oz of merguez lamb sausage links and calabrian chiles in lieu of chile flakes (plus some of the chile oil for extra heat). So delicious. The honey blended very well and balanced the tomatoes' tanginess. I used 25 oz. of garden tomatoes because they are so plentiful right now. Would definitely make this again.

beans and cheese have protein. Save a cow or a chicken!

I am going to halve this recipe and make it but I know I am going to make it on top of the stove, too hot to put the oven on. Wish me luck

Added several kinds of olives & artichoke hearts 20 minutes in.

Great dish! We chose it as we wanted something quick and easy for dinner, and we had all the ingredients. At least we thought we did. ... Ended up substituting onion for shallots and using cow's milk feta (8-ounce block from Trader Joe's). Cut the feta into smaller than 1-inch slices as the accompanying photo looked like feta chunks were not that large. And the cow's milk feta withstood the roasting just fine with some extra olive oil on top. Colorful and tasty. This one's definitely a keeper!

My favorite NYT Cooking recipe of the summer! Everything worked beautifully (I used Sheep's milk feta instead of Cow's milk)and the combination is amazing. The best addition I made was to generously sprinkle smoked paprika on everything before putting in the oven. It added this smoky depth that was absolutely delicious!

Sooooo….this should be a great dish. I’ve made a similar sheet pan dinner with feta and roasted vegetables served on orzo and it’s fantastic. This was made exactly as written and it was way too dry. Just not as luscious as the other recipe. If I made again, I would add some other vegetable such as red or yellow bell pepper, use red onion rather than shallot, and add some liquid, whether broth, fermented red pepper sauce, or white wine used to deglaze the sheet pan. Needs something…

In a nod to Eric Kim's sheet pan kimchi fried rice, we cracked eggs onto the sheet pan after it had been in the oven for 5-10 minutes and served it with grilled bread. It was a great way to make this a more substantial meal. Even my toddler scarfed it down.

Could you sub paneer for the feta?

Excellent. I followed the recipe exactly, Bulgarian sheep feta from the deli, and a big pinch of Zaatar. Mixture is pretty wet because the tomatoes are so juicy. Line the baking dish. Served with garlicky sautéed greens and garlic toast. Will definitely make this again.

Halves beautifully, as written. Yumm-o.

Added cauliflower and used cows milk feta, but added half way through cooking

I have a sensitivity to chickpeas and so I did this with lentils. It was fantastic! I’ve made it multiple times now.

I missed the tip to use something other than cow's milk feta (not sure why this was buried in a tip). Also the tomatoes burst which resulted in a lot of liquid and the prescribed roast time did not accommodate cooking off the liquid. So the end result was not very roasty. Will probably try again with the proper feta that can withstand a longer roast time. Might also use a bigger baking sheet to cook off the tomato liquid.

I used sheep milk feta from Costco (Kosher variety), one 16oz-ish block. I used only 1T of honey and I used gochugaru, coarsely ground, not red pepper flakes. I mixed the pepper, honey, and olive oil in a bowl, not the pan. Took it out of the oven after 30 minutes and it was perfect! Looked just like the picture, and it was absolutely delicious! The only thing I would do differently with this recipe is to add more shallots. I will roast vegetables in another pan at the same time next time.

Excellent! Added red bell pepper and red onion in with the tomatoes, feta and EVOO. That went on one sheet pan. On a second sheet pan mixed one can chick peas with one can navy beans and several cloves chopped garlic, olive oil and a sprinkle of smoked paprika. Mmmmm.

Could you use halloumi instead of the feta? I just bought some and am wondering what to do with it. I stumbled across this recipe and am pondering using the halloumi

Fantastic as written but did use hot honey. Next time I'll pump up the shallots. Can't wait to try it with homegrown tomatoes. Never had roasted chickpeas before. Effortless.

Very good! I made it with vegan feta which melted and basically left everything coated in a delicious cheesy sauce. I’ll make it again with real feta. Added a little extra red pepper flakes which was just the right level.

So delicious. Two blocks of feta necessary if they are 8oz each. Make sure you note the tip at the bottom of the recipe calling for sheep feta, not cow. Almost missed it myself.

I used a whole red onion, subbed halloumi for the feta, and added some discs of carrot. Cooked for 45 mins and the tomatoes collapsed nicely. Served over fresh baby spinach leaves and topped with a squeeze of lemon. Delicious!

Almost blew my diet on this one. I used red pepper flakes. Could have eaten the whole dang pan.

I added sliced jalapeños, they gave the dish some nice color. I mixed everything except the feta in a bowl to get things well coated, placed the feta pieces evenly on the sheet pan, then spread the vegetables around them. Much easier than trying to mix everything in the pan.

Had some Costco sheep's milk feta that was languishing in the fridge. Used black garbanzos, canned tomatoes, and after reading comments, added red bell pepper, canned artichoke hearts, smoked paprika, some harissa w/ the honey, 6 chopped piparra peppers, some anchovy stuffed green olives, and topped w/ Marcona almonds prior to baking. Served on farro. Really great dish!

Good recipe, I added black olives and cashew nuts and just before serving some sour cream and coriander.

Having just bought some hydroponic cherry tomatoes at the co-op, I made this recipe last night as written, and both of us devoured it! I followed the advice of one reader and added smoked paprika. I used Greek sheeps' milk feta. The flavors and textures were as described - crispy chick peas, and browned feta, with juicy tomatoes. Not dry - just luscious, and with flat bread and a small arugula salad - a perfect, fast weeknight meal.

Delicious and fail-safe, endlessly riffable, recipe. I've made this with French feta, Greek (sheep) feta, plant-based feta, and even with no cheese at all - always delicious! Don't skip the shallots - they are key!

This is my go to recipe! I double it to two shallots, two blocks of imported greek sheep’s milk, add a handful of sliced garlic cloves, and drizzle calabrian chilis over (2 tbsp). I also roast a bunch of dino kale on the side and make quinoa to go along with the dish. Sooo delicious and filling!!

This recipe is a staple in our house, the flavors are amazing. I've made it as written many times and it is lovely! Usually eaten with some pita or naan and hummus. Some alterations I've made over time (not necessarily all together) - sub 1 can of chickpeas for 1 can of white beans, add kalamata olives (highly recommend), do half feta and half paneer, add a yogurt harissa spread. Such an easy dish to modify based on what you have on hand!