Sheet Pan Feta With Chickpeas And Tomatoes Food

TOMATO SALAD WITH CHICKPEAS AND FETA

Tomato Salad with Chickpeas and Feta image

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

Steps:

Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

SHEET PAN VEGETABLE DINNER WITH FETA

Sheet Pan Vegetable Dinner with Feta image

This sheet pan dinner recipe is super versatile - you can use most vegetables for it, depending on your preference. I chop them very coarsely to save time and the cook time can vary. We eat this as dinner with bread and salad but you can also serve it as a side. Leftovers also taste great cold.

Provided by Francesca

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup olive oil
2 small zucchini, sliced
2 small carrots, chopped
2 red bell peppers - cored, seeded, and cut into chunks
2 potatoes, peeled and cut into 1/2-inch cubes
15 cherry tomatoes
15 black olives
4 green onions, chopped
2 cloves garlic, pressed or minced
2 teaspoons dried oregano, or to taste
2 teaspoons dried thyme, or to taste
salt and freshly ground black pepper to taste
2 sprigs rosemary
2 bay leaves
1 (4 ounce) package feta cheese, crumbled

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each.
Distribute zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions between the 2 baking sheets. Season with garlic, oregano, thyme, salt, and pepper. Place 1 rosemary sprig and 1 bay leaf on each baking sheet.
Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 25 to 35 minutes. Remove from oven, distribute feta evenly between the 2 baking sheets, and return to oven. Bake until feta is slightly melted, 5 to 10 minutes.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 23 g, Cholesterol 16.8 mg, Fat 14.9 g, Fiber 4.8 g, Protein 6 g, SaturatedFat 4.3 g, Sodium 372.5 mg, Sugar 4.7 g

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps:

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

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Sheet Pan Feta With Chickpeas And Tomatoes Food

TOMATO SALAD WITH CHICKPEAS AND FETA

SHEET PAN VEGETABLE DINNER WITH FETA

This sheet pan dinner recipe is super versatile - you can use most vegetables for it, depending on your preference. I chop them very coarsely to save time and the cook time can vary. We eat this as dinner with bread and salad but you can also serve it as a side. Leftovers also taste great cold.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

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