Chickpea Feta Bake

This recipe came together on one of those weeknights when I was convinced there was nothing to make for dinner. While I don't cook vegan or vegetarian very often, chickpeas are a pantry staple we always have on hand but rarely think to use as a meat substitute. That little moment of inspiration turned into this Chickpea Feta Bake, and I have to admit, it was far more delicious than I expected. It's hearty, packed with flavor, and comes together with minimal effort, making it an easy meal for busy weeknights.

Total Time: 1 hour I Servings: 3-4

Ingredients

1 (6-ounce) feta cheese block

1 cup cherry tomatoes

½ red bell pepper, diced into ½ inch pieces

1 small shallot, diced*

4 cloves garlic, crushed

1 teaspoon italian seasoning

1 can chickpeas

2 tablespoons olive oil

Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F.

2. In a medium sized bowl, add the cherry tomatoes, red bell pepper, shallot, garlic, italian seasoning and 1 tablespoon of olive oil. Toss to coat.

3. Grease a 9x9 casserole dish with cooking spray. Place the feta block in the center of the dish. Add the vegetable mixture to the dish, surrounding the feta cheese block. Drizzle with the remaining 1 tablespoon of olive oil.

4. Bake uncovered for 40-45 minutes. Heat the chickpeas when you have about 5-10 minutes left on your timer.

5. Using a fork, smash the feta block and mix the creamy feta into the surrounding vegetables. Strain the chickpeas and add them to the dish. Stir to combine, serve immediately.

Notes

*Red onion is a great substitute for the shallot in this recipe. Use about ¼ of the onion roughly diced.