One pan, fresh flavor, and a whole lot of Mediterranean goodness.
This Sheet Pan with Roasted Heirloom Tomatoes, Feta, and Chickpeas is the kind of weeknight recipe that looks gourmet but couldn’t be easier to make. Roasted heirloom tomatoes, spiced chickpeas, creamy feta, peppery arugula, and briny green olives come together for a vibrant bite in every forkful.
Finished with a drizzle of sherry or red wine vinegar, this one pan is a healthy, flavorful dinner you’ll come back to again and again.
Step into the kitchen with Camila! Full recipe breakdown below.
Sheet Pan with Roasted Heirloom Tomatoes, Feta, and Chickpeas
Servings 4
Ingredients
- 2 lb heirloom or other large tomatoes, cored, cut into 1½"-thick wedges
- Extra-virgin olive oil (for drizzling)
- 1 tsp Kosher or flake salt, plus more
- Freshly ground pepper
- 2 15.5 oz cans chickpeas, rinsed and drained
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp flake salt or Kosher sat
- 1 lb feta, cut into ½"-thick slabs
- 1½ cups arugula
- ½ cup torn, pitted green olives
- Sherry vinegar or red wine vinegar (for drizzling)
For serving
- Pita wedges
Instructions
- Place racks in the middle and top positions of the oven; preheat to 425° F.
- 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 in the middle of the oven until tomatoes slightly collapse and are somewhat dried, 25–30 minutes. Remove from the oven.
- Heat the broiler.
- In a medium bowl, combine the rinsed and drained chickpeas, cumin, smoked paprika, and Kosher or flake salt. Drizzle lightly with oil and toss to coat.
- Spoon chickpea mixture over and around tomatoes.
- Break 1 lb. feta into large pieces, cut into ½" thick slabs, and tuck around the tomatoes. Broil on the top rack until the tomatoes and feta are slightly blistered, 3-5 minutes.
- Remove from oven and let sit for a few minutes.
- Arrange the arugula and the torn, pitted green olives over the tomato-chickpea mixture. Drizzle some sherry vinegar or red wine vinegar and more oil over the mixture; season with pepper.
- Serve as a side dish in a bowl or with pita wedges.
Want to try another delicious recipe from Camila? Check out our Spicy Salmon Roll Bowl!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
