About this Recipe Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile.

Servings: 4 Preparation: 10 minutes Cook time: 30 minutes

Sheet-Pan Feta With Chickpeas and Tomatoes

Ingredients: 3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry 2 pints (16 to 20 ounces) cherry or Sungold tomatoes 1 shallot, thinly sliced 1/4 cup extra-virgin olive oil 2 tablespoons honey 1 teaspoon mild chile flakes (like gochugaru) or 1/2 teaspoon red-pepper flakes Kosher salt (such as Diamond Crystal) 2 (6- to 8-ounce) blocks of feta, sliced 1-inch-thick

Directions: 1. Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. 2. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)