One-Pan Mediterranean Chickpea and Feta Bake

This is weeknight Mediterranean cooking at its laziest and most rewarding: one pan, ten minutes of prep, and an oven that does the rest. Chickpeas, tomatoes, olives, and a block of feta roast together into a warm, briny dinner you will make on repeat.

Ingredients (serves 3)

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 pint cherry tomatoes
• 1/2 cup pitted Kalamata olives
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp chili flakes
• 1 block (7 oz) feta
• Fresh basil and lemon to serve

Instructions

1. Heat the oven to 400 F (200 C).
2. Toss the chickpeas, tomatoes, olives, and onion with olive oil, oregano, and chili flakes in a baking dish.
3. Nestle the feta block in the center and drizzle it with a little more oil.
4. Bake 25 to 30 minutes, until the tomatoes burst and the feta is soft and golden at the edges.
5. Break the feta into the vegetables, finish with basil and a squeeze of lemon, and serve with crusty whole-grain bread.

Serving ideas

Spoon it over whole-wheat couscous, pile it into pitas, or top it with a fried egg for brunch. Leftovers are excellent cold, straight from the fridge.

You will find 100+ dinners in this spirit inside our Heart Healthy Mediterranean Cookbook.