At our last Staff Dinner, the hit of the meal was the Baked Feta Dip with Chickpeas!

My inspiration for this dish was a similar recipe from Smitten Kitchen that included baked feta with tomatoes and chickpeas (which looked amazing per usual!). I made a few adjustments to Deb’s original recipe, namely roasting the chickpeas on their own first, and the result was the talk of the dinner party.

First, I roasted the chickpeas on their own in a single layer with olive oil and a few spices until they were crispy and flavorful. As an added bonus, this step can be done a day ahead if needed.

Then, I roasted the tomatoes and feta until the tomatoes were blistered and the feta was soft.

Finally, I added the roasted chickpeas on top, warmed them through, and then served the entire dish alongside pita bread and plenty of fresh vegetables. This appetizer is delicious fresh from the oven, but it is equally as tasty warm or at room temperature.

If you are looking for something to serve alongside Baked Feta Dip, try it with the Italian Chopped Salad recipe I shared in Monday’s What’s Cooking email.

Ingredients

For the chickpeas…

2 15-ounce cans chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon Kosher salt
2 teaspoons garam marsala

For the baked feta…

1 8-oz block feta cheese
1/4 cup olive oil
3 cups cherry tomatoes
4 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
1/2 teaspoon Kosher salt
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
pita chips or naan for dipping and serving

Instructions

Heat the oven to 400 degrees.
On a sheet tray, spread the chickpeas into a single layer and drizzle with the olive oil, Kosher salt, and garam marsala. Toss to evenly coat the chickpeas in the seasoning.
Roast until toasty and crisp, about 20 minutes. Remove from the oven and set aside.
Place the feta in an oven-safe baking dish. Sprinkle the cherry tomatoes and chopped garlic around the cheese.
Top with the olive oil, crushed red pepper flakes, and stir the tomatoes around until they are coated with the oil and seasoning.
Roast the feta and tomatoes for twenty minutes until the tomatoes are wilted and have released their juice. Add the roasted chickpeas on top of the tomatoes and return to the oven for an additional ten minutes, or until the tomatoes are fully collapsed.
Remove the dish from the oven, and sprinkle the fresh herbs on top of the cheese and tomatoes. You can serve this as is, or for a more combined mixture, stir the feta into the tomatoes and chickpeas.

Baked Feta Dip With Roasted Chickpeas