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Tomatoes and Feta With Chickpeas

Tomatoes and Feta With Chickpeas on a sheet tray with people coming in and grabbing some
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman
  • Total Time

    45 minutes

This sheet-pan dinner has it all: jammy roasted tomatoes, crispy chickpeas, warm and melty feta cheese, and minimal dirty dishes. Pita makes a great vessel for scooping up the flavorful mixture, but you could also pile it atop a bowl of quick-cooking bulgur, quinoa, or couscous, or eat it straight from the pan—we’ve been there.

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What you’ll need


4 servings


lb. heirloom or other large tomatoes, cored, cut into 1½"-thick wedges

Extra-virgin olive oil (for drizzling)

tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

Freshly ground pepper


15.5-oz. cans chickpeas, rinsed, patted dry


tsp. ground cumin


tsp. smoked paprika


lb. feta, cut into ½"-thick slabs


large handful arugula


cup torn, pitted green olives

Sherry vinegar or red wine vinegar (for drizzling)

Pita (for serving)


  1. Step 1

    Place racks in middle and top positions of oven; preheat to 425°. Arrange 2 lb. heirloom or other large tomatoes, cored, cut into 1½"-thick wedges, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper; toss to coat. Roast on middle rack until collapsed and slightly jammy, 25–30 minutes. Remove from oven and heat broiler.

    Step 2

    Meanwhile, combine two 15.5-oz. cans chickpeas, rinsed, patted dry, 1 tsp. ground cumin, ½ tsp. smoked paprika, and 1½ tsp. Diamond Crystal or 1 tsp. Morton salt in a medium bowl. Drizzle lightly with oil and toss to coat.

    Step 3

    Spoon chickpea mixture over and around tomatoes. Break 1 lb. feta, cut into ½"-thick slabs, into large pieces and tuck around. Broil on top rack until tomatoes and feta are blistered, 8–10 minutes. Let tomato-chickpea mixture cool 5 minutes.

    Step 4

    Scatter 1 large handful arugula and ½ cup torn, pitted green olives over tomato-chickpea mixture. Drizzle some sherry vinegar or red wine vinegar and more oil over; season with pepper. Serve with pita.

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  • WINNER WINNER! This was delicious. The tomatoes were bursting flavor and great with some whole wheat pita.

    • Anonymous

    • Dallas TX

    • 9/12/2023

  • We loved this! So many flavors and textures. Served with Cous Cous, fresh bread, and a salad. We loved the texture of feta but I think would still be good as a vegan dish. I left out the arugu since we had a side salad instead.

    • Anonymous

    • Seattle, WA

    • 9/9/2023

  • Mediocre at best. I expected much more of this. I have plenty of other great chickpea recipes so I don't think I'll make it again.

    • Barb M

    • NY

    • 9/3/2023

  • We are not that fond of tomatoes but we love the taste of heirloom tomatoes, so that intrigued us to give this a try. Our Store did not have heirloom tomato (big ones) inn stock so we used the mini heirloom tomatoes and made a 1/2 recipe. My boyfriend was the one who really wanted to try this on his own (he does not really cook) and he did great! We loved this recipe, it came out pretty yummy. He did put a tad bit more sherry Vinegar on it than he wanted but we countered that with a little salt and some lemon juice and it was great. We paired it with some Cod we cooked in our air fryer - the combination was amazing & Gluten free. We used GF Pita.

    • Chef AZ to CO

    • Arizona

    • 9/1/2023

  • On couscous...Great and summery.

    • Pat Saunders

    • Halifax NS

    • 9/1/2023

  • I made this exactly as written and it was great! Since it's just the two of us, we had leftovers and it was even better for lunch the next day. Will definitely be making this one again!

    • Anonymous

    • New Hsampshire

    • 8/31/2023

  • I made this with a few substitutions of ingredients I had on hand. Goat cheese for feta, and basil for arugula. It was great! I’ve already got the ingredients to make it again. Fast to make, easy ingredient list, and very tasty to boot. This is the first time I’ve ever left a food review, that’s how much I liked it!

    • Deb

    • Corvallis, OR

    • 8/31/2023

  • So easy, delicious, and flavorful! Made roughly quarter of the recipe thinking I’d have leftovers but I ended up finishing the whole thing AND slurping juices straight from the pan. I threw in a few cloves of garlic when roasting the tomatoes, and tossed in a baby spinach & arugula mix at the end - highly recommend spinach, it goes so well with the dish!

    • Caro

    • 8/29/2023

  • Good seasoning and easy to put together, but we found the large chunks of feta overwhelmingly salty -- will look to substitute a different cheese next time, maybe goat cheese or halloumi and pull back on the olives. Also considering adding some halved shallots along with the tomatoes.

    • Anonymous

    • 8/29/2023

  • This is my new favorite recipe! So easy to make and the flavors are divine together. We made it last night as part of a small dinner party menu but it would be great on its own as a light dinner or to have on hand for lunches. I roasted the tomatoes and mixed the main ingredients together ahead of time and then just had to pop it in the oven for a few minutes before adding the arugula and olives to serve. Rich, colorful, and delicious.Will make this one often.

    • Anonymous

    • Cayman Islands

    • 8/27/2023

  • Delicious! Kendra's recipes always kill it. I love the fresh good tomatoes here. I used halloumi instead of feta but I'm sure feta is great too.

    • CJ

    • San Diego, CA

    • 8/23/2023

  • Made exactly as written, amazing! Fresh pita is a major key

    • Abby

    • Denver, Co

    • 8/23/2023

  • Love it over Basmati rice. Not too spicy, uncommon flavors.

    • KB

    • New Mexico

    • 8/20/2023

  • I didn’t put any olives in my version, as we’re not big olive fans, but I kept everything else the same and WOW, this was fantastic! So tasty! I’m definitely making this again for my family!

    • Anonymous

    • Silver Spring, MD

    • 8/19/2023

  • Very good and easy. I used local on-the-vine tomatoes, but would use large cocktail tomatoes the next time. I halved the recipe for two of us, but would use the full seasonings for more flavor.

    • Oldmayor

    • Portland, ME

    • 8/19/2023