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.
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Colander
$11 At Amazon
Chef’s Knife
$115 At Hedley and Bennett
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
2
1½
2
1
½
1
1
½
Need to make a substitution?
Preparation
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.