# Components:
→ Fresh & Pantry
01 - 7 oz feta cheese block
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 14 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 3 tablespoons extra virgin olive oil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - Salt and black pepper, to taste
→ For Serving
09 - 10.5 oz dried pasta (penne, fusilli, or spaghetti) or 8.8 oz uncooked rice
10 - Fresh basil or parsley, chopped, for garnish
11 - Lemon wedges (optional)
# Directions:
01 - Set the oven to 400°F.
02 - In a large baking dish, combine halved cherry tomatoes, chickpeas, minced garlic, and olive oil. Season with dried oregano, crushed red pepper flakes, salt, and black pepper. Toss until ingredients are evenly coated.
03 - Place the block of feta in the center of the baking dish among the tomatoes and chickpeas. Drizzle additional olive oil over the feta.
04 - Bake for 30 minutes until tomatoes burst and feta is soft and golden.
05 - While baking, cook pasta or rice according to package instructions. Drain well and set aside.
06 - Remove baked dish from the oven and gently mash the feta with a fork, stirring it into the tomatoes and chickpeas until creamy.
07 - Spoon the baked feta chickpea mixture over cooked pasta or rice. Garnish with chopped basil or parsley and a squeeze of lemon if desired.
