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Title: Sheet-Pan Feta w/Chickpeas & Tomatoes
Categories: Beans, Vegetables, Cheese
Yield: 4 servings

3 c Cooked chickpeas; drained,
- rinsed, shaken dry
2 pt Cherry or Sungold tomatoes
1 Shallot; thinly sliced
1/4 c Extra-virgin olive oil
2 tb Honey
1 ts Mild chile flakes
+=OR=+
1/2 ts Red-pepper flakes
Salt
16 oz (2 blocks) feta (see Tip);
- sliced 1" thick

Set the oven # 400ºF/205ºC.

On a baking sheet, stir together the chickpeas,
tomatoes, shallot, olive oil, honey and chile flakes.
Season with salt, then spread in an even layer. Arrange
the feta among the chickpeas. Roast until the feta and
tomatoes are soft and the chickpeas are golden brown, 30
to 35 minutes (no need to stir). Eat right away. (The
feta will harden as it cools; reheat leftovers.)

TIP: Avoid feta made with cow’s milk, which does not
have enough fat to withstand roasting.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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