# What You'll Need:
→ Fresh & Pantry
01 - 7 oz feta cheese block
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, to taste
09 - Black pepper, to taste
→ For Serving
10 - 10.5 oz dried pasta (penne, fusilli, or spaghetti) or 8.8 oz uncooked rice
11 - Fresh basil or parsley, chopped, for garnish
12 - Lemon wedges (optional)
# Cooking Steps:
01 - Set the oven temperature to 400°F.
02 - In a large baking dish, mix cherry tomatoes, chickpeas, minced garlic, and olive oil. Sprinkle with oregano, red pepper flakes, salt, and black pepper; toss to coat thoroughly.
03 - Place the feta cheese block in the center of the dish, nestling it among the tomatoes and chickpeas. Drizzle a small amount of olive oil over the feta.
04 - Bake uncovered for 30 minutes, until tomatoes burst and feta turns golden and soft.
05 - While baking, prepare pasta or rice according to package directions. Drain and keep warm.
06 - Remove baking dish from oven. Gently mash feta with a fork and stir it into the tomatoes and chickpeas to form a creamy sauce.
07 - Spoon the baked feta chickpea mixture over the cooked pasta or rice. Garnish with fresh basil or parsley and a squeeze of lemon if desired.
