# Components:
→ Fresh & Pantry
01 - 7 oz block feta cheese
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 14 oz cherry tomatoes, halved
04 - 2 cloves garlic, minced
05 - 3 tbsp extra virgin olive oil
06 - 1 tsp dried oregano
07 - 1/2 tsp 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 - Preheat the oven to 400°F.
02 - In a large baking dish, combine halved cherry tomatoes, drained chickpeas, minced garlic, and olive oil. Sprinkle oregano, crushed red pepper flakes if using, salt, and black pepper evenly; toss to coat.
03 - Place the block of feta cheese in the center of the baking dish nestled among the tomato and chickpea mixture. Drizzle extra olive oil over the feta.
04 - Bake for 30 minutes until tomatoes burst and feta is golden and soft.
05 - Meanwhile, cook pasta or rice according to package instructions. Drain and keep warm.
06 - Remove from oven and gently mash feta with a fork, stirring it into the tomatoes and chickpeas to form a creamy sauce.
07 - Spoon the baked feta and chickpea mixture over the cooked pasta or rice. Garnish with chopped fresh basil or parsley and a squeeze of lemon, if desired.
