Dinner
Baked feta with chickpeas
Feta, chickpeas, cherry tomatoes and courgettes from the oven
- Ready in 35 min
- 552 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 552
- Protein
- 31 g
- Carbs
- 41 g
- Fat
- 31 g
Ingredients
- 90 g feta
- 160 g chickpeas
- 180 g cherry tomatoes
- 150 g courgettes
- 7 ml olive oil
Method
- Heat the oven to 200°C (180°C fan). Drain and rinse the chickpeas, then pat them dry with kitchen paper.
- Cut the courgettes into half-moons about 1 cm thick and leave the cherry tomatoes whole.
- Tip the chickpeas, courgettes and cherry tomatoes into a baking dish, drizzle with most of the olive oil, add a little salt and some black pepper and toss.
- Nestle the feta in the middle as one piece, drizzle the rest of the olive oil over it and grind over a little black pepper.
- Bake for 25 minutes until the courgettes are tender, the tomatoes have burst and the feta is soft and golden at the edges.
- Break the feta up roughly with a fork, stir it through the vegetables and chickpeas and serve warm.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens