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Baked Feta Chickpeas with Cherry Tomatoes and Spinach

Baked feta chickpeas with cherry tomatoes and spinach bring creamy, soft feta together with tender chickpeas and burst tomatoes in a 9x13-inch baking dish. Stir in baby spinach and lemon juice at the end for a bright, wilted finish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pt cherry tomatoes
  • 2 can (15 oz) chickpeas drained and rinsed
  • 0.25 cup olive oil
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1 block (8 oz) feta cheese
  • 5 oz baby spinach
  • 1 tbsp lemon juice

Equipment

  • 1 9x13 inch baking dish

Method
 

  1. Preheat the oven to 400°F.
  2. In a 9x13-inch baking dish, toss the cherry tomatoes and chickpeas with the olive oil, garlic, oregano, red pepper flakes, salt, and black pepper, then spread them in an even layer.
  3. Nestle the feta in the center of the dish.
  4. Bake for 30 to 35 minutes, until the tomatoes have burst and the feta is soft.
  5. Stir the feta into the chickpeas and tomatoes.
  6. Stir in the spinach and lemon juice until the spinach wilts.

Notes

For the softest feta, nestle the block in the center of the chickpeas and tomatoes. Refrigerate leftovers for up to 3 days; freezing is not recommended because the spinach and feta texture may change. For a dairy-free variation, use dairy-free feta.