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–+ servings

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.
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