Tomatoes and Feta with Chickpeas
All the hallmarks of a sheet-pan dinner-quick! simple! very few dishes to dol-plus big slabs of warm, creamy feta? Sign us up
Ingredients
- 4 SERVINGS
- 2 Ib. heirloom or other large
- tomatoes, cored, cut into
- 1½”-thick wedges
- Extra-virgin alive oil
- (for drizzling)
- 1½ tsp. Diamond Ceveral or
- 1 Isp. Morten kosher
- salt, plus more
- Freshly ground papper
- 2 15.5-oz. cans chickpeas,
- rinsed, patted dry
- 1 tsp. ground
- ½ ½ tsp. smoked
- cumin
- 1 Ib. paprika
- slabs
- feta, cut into ½”-thick
- 1 large handful
- ½ cup arugula
- olives
- torn, pitted green
- Sherry vinegar or
- wine red
- drizzling)
- vinegar (for
- Pita (for serving)
Instructions
Place racks and in middle top positions preheat of oven; tomatoes to 425°. Arrange on a rimmed sheet. Drizzle with oil baking season generously and and pepper; with salt Roast on toss to coat. collapsed middle rack and until
minutes. slightly jammy, from oven and Remove
Meanwhile, heat broiler. chickpeas, cumin, combine or and 1 1½ tsp. Diamond paprika, medium tsp. Morton salt in Crystal with bowl. Drizzle a oil and toss to lightly
coat. over Spoon chickpea Break and around mixture and tuck feta into large tomatoes. top rack around. Broil pieces feta are until tomatoes on minutes. blistered, and mixture Let tomato-chickpea 8-10
Scatter cool 5 minutes. olives over arugula and mixture. and more Drizzle tomato-chickpea some with pepper. oil over; vinegar
SEAL Serve season with pita.