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.

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.

I am going to try this recipe using fresh sheep's cheese which gets delivered to our house every fortnight.

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!

So good as is! I’ve been making this a few evenings a week as a quick dinner. I do it in the air fryer and have been putting it on top on some penne for a delicious & easy pasta salad.

This was really delicious and low effort. As much as I hate to dirty another dish, I whisked the honey, oil, salt, and chili (ok haters, I used hot sauce) together in a bowl and then thoroughly mixed with all but the cheese before putting in the sheet pan. It annoys me to mix in a shallow sided sheet pan because I always lose a few pieces. I served with well toasted garlic bread which some used as crostini. If you’re lucky enough to have leftovers, it also tastes great the next day. A keeper.

This was the bomb. Even my teenage son ate it up. I will make this over and over again.

Has anyone tried this with Halloumi?

This is so tasty and simple to make. Reheats so nicely for leftovers too! Would’ve never thought to put honey on chickpeas and tomatoes but it works beautifully. I’ve already made this twice and I find myself craving it. A winner in my eyes.

Easy and delicious. I used a dark buckwheat honey and it's deep and strong flavor worked well in this recipe. I will definitely make again.

Enjoyed this and added cauliflower florets tossed in a seasoning mix to the roasting process for a higher veggie ratio.

Super simple to assemble and delicious. If you cut regular tomatoes instead of cherry tomatoes, you get the juiciness and do not need to add any oil :)

So delicious and a perfect weeknight dish. Added some red bell pepper and olive and swapped the shallot for red onion. Finished with lemon and basil and served with fried pita chips.

Only could find cow’s feta on short notice. Added it 10-15 min in to the roast, will try sheep next time. Added a red bell pepper, good addition. After the pan was done roasting, I added a sprinkle of lemon juice, some additional salt, and an extra drizzle of honey. Next time I’ll add more olive oil (agree that it’s a bit dry) before serving with naan. I have an inkling that olives would make a nice addition, or just a dirty martini.