Baked Feta (with Chickpeas)
This simple baked feta recipe with delicious, tender chickpeas contains minimal ingredients, is a one-pan meal that's extremely easy to put together, and tastes absolutely delicious. It's the perfect summer main meal or appetizer to share with friends and takes minimal effort. Serve with some warm pitta to scoop up the spicy chickpea tomato sauce and gorgeous melty feta.
This recipe is big on flavor but so easy to bring together - you can adjust the spice levels, use a different bean, or add more veggies, or just serve it as is with some bread on the side to dip.
If you like this recipe, I think you'll also love these baked feta potatoes, this creamy one-pot romesco chickpeas dish, and of course, the viral baked feta pasta recipe!
Ingredient Notes
Here are a couple of notes on the ingredients we use in this recipe, plus a few substitutions and variations possible for your baked feta chickpeas.
- Feta: Use a block of feta, chopped into three or four slices, for this recipe to ensure the feta cooks evenly across the pan. Avoid precrumbled feta if possible.
- Chickpeas: Chickpeas add a fantastic texture, flavor, and protein boost to this recipe. They pair perfectly with the spicy tomato sauce and the warm, creamy feta and round out this recipe so it can be eaten as an easy main meal. You could omit the chickpeas if you want to, though, or even substitute them with white beans.
- Tomatoes: This recipe uses a can of good-quality chopped tomatoes for a lovely saucy base to serve with the feta. I did originally test this recipe using fresh cherry tomatoes - these taste great, but can result in a slightly dry mixture for the chickpeas. You could use a combination of fresh tomatoes and chopped tomatoes if you prefer.
- Harissa Paste: A spoonful of harissa paste adds a lovely touch of heat and spice to this recipe, balancing the feta perfectly.
- Seasonings: This baked feta recipe uses a simple medley of Mediterranean seasonings - dried oregano, smoked paprika, dried basil, salt, and pepper, and some fresh basil to garnish. Red pepper flakes add a touch of spice, which complements the creamy, mild dish perfectly.
How to Make This Easy Baked Feta Recipe
The exact ingredient quantities and instructions for this baked feta recipe are included in the recipe card below.
Below is a brief overview, along with some process photos so you can see how this recipe comes together.
Step 1) Combine all the ingredients
After you've preheated your oven, take an oven-proof pan and add the olive oil, chickpeas, garlic, chopped tomatoes, harissa paste, and seasonings. Stir to combine everything.
Step 2) Nestle the feta into the pan
Add the blocks of feta to the pan, nestling them amongst the tomato/chickpea sauce. Drizzle each bit of feta with a little more olive oil and some black pepper before baking.
Step 3) Bake, Garnish, and Serve
Bake for 25 minutes covered, then uncover and bake for 10 more minutes. Top the baked feta with fresh basil, the honey drizzle, and red pepper flakes. Serve hot with pita or crusty bread!
Chef's Tips/Notes
When I first tested this recipe in 2025, I made it with fresh cherry tomatoes. While I do think this works great in terms of flavor, the cherry tomatoes don't quite breakdown enough to create a really saucy base of chickpeas in a tomato sauce. The end result was a little dry.
So, my newly approved recipe uses chopped tomatoes. A good quality one (Mutti is my preferred brand!), which gives the harissa chickpea sauce a really nice saucy quality that pairs perfectly with the melty baked feta.
For a spicier dish, increase the red pepper flakes or add another spoonful of harissa paste. If you want to keep this recipe milder, omit the harissa paste.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through or in the microwave.
FAQs
Yes, white beans or butter beans work well.
Use vegan feta and omit the honey to make this recipe vegan-friendly.
Yes, zucchini, eggplant, or spinach can all be added for extra vegetables and variety.
Baked Feta Recipe (with chickpeas)
Ingredients
- 200 g feta sliced into 3-4 blocks
- 3 garlic cloves minced
- 400 g tinned chickpeas drained and rinsed
- 400 g tinned chopped tomatoes
- 1 tablespoon harissa paste
- 2 tablespoon extra virgin olive oil
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- Salt and pepper
- Fresh basil or parsley to garnish
- 1 lemon
Method
- Preheat your oven to 200C | 395F.
- In an oven-proof pan, add the chopped tomatoes, garlic, chickpeas, spices, olive oil, and harissa paste. Stir everything together to combine.3 garlic cloves, 400 g tinned chopped tomatoes, 1 tablespoon harissa paste, 2 tablespoon extra virgin olive oil, 1 teaspoon oregano, 1 teaspoon smoked paprika, Salt and pepper, 400 g tinned chickpeas
- Place the feta blocks in the pan, nestling them into the chickpea harissa sauce. Drizzle with a little more olive oil.200 g feta
- Bake the chickpeas for 25 - 30 minutes.
- To finish, top the baked feta and chickpeas with the fresh herbs, a squeeze of lemon juice, and the red pepper flakes.Fresh basil or parsley to garnish, 1 lemon, 1 teaspoon red pepper flakes
- Serve with pitta bread or crusty bread for dipping, or load up a plate with your favorite side dishes!
Please can you tell me if 400g of chickpeas refers to the tin size, or 400g once drained (which is 2 tins’ worth)
Yes one 400g tin of chickpeas, drained!