Quick Mediterranean Baked Feta with Chickpeas Recipe
This baked feta with harissa chickpeas is a quick, bold sheet pan dinner packed with Mediterranean flavor. Serve as a main or a vibrant appetizer.
How to Make the Best Quick Mediterranean Baked Feta with Chickpeas
This Quick Mediterranean Baked Feta with Chickpeas is the kind of weeknight dinner that feels special without requiring hours in the kitchen. The combination of creamy, salty feta cheese with spicy harissa-coated chickpeas creates a symphony of Mediterranean flavors that will have everyone coming back for seconds.
What makes this recipe so appealing is its versatility. You can serve it as a hearty main dish over fluffy basmati rice or quinoa, or transform it into an impressive appetizer by setting it out with warm pita bread or crispy pita chips. The sheet pan method means minimal cleanup, while the bold flavors of harissa, smoked paprika, and fresh lemon juice do all the heavy lifting.
The Swiss chard adds a lovely earthy note and wilts beautifully under the weight of the chickpeas and feta. As the feta bakes, it becomes wonderfully soft and creamy, almost spreadable, while developing slightly golden edges. Don’t skip the final garnish of Aleppo pepper and fresh parsley—they add color, freshness, and an extra layer of flavor that takes this dish from great to unforgettable.
Quick Mediterranean Baked Feta with Chickpeas
This baked feta with harissa chickpeas is a quick, bold sheet pan dinner packed with Mediterranean flavor. Serve as a main or a vibrant appetizer.
Ingredients
Vegetables
Harissa Chickpea Mixture
Other Ingredients
Instructions
Prepare the Base
- Preheat oven to 425°F.
- Roughly chop the chard leaves and set them aside for later. Cut chard stems into 1-inch pieces and place on a sheet pan (or in a large baking dish) with onions and sliced garlic.
- Drizzle with olive oil and a sprinkle of salt and pepper if desired. Bake for 10 minutes.
Make the Harissa Chickpeas
- In a bowl, stir together harissa paste, tomato paste, water, lemon juice, maple syrup, and smoked paprika.
- Add chickpeas and toss to combine.
Assemble and Bake
- Remove the sheet pan from the oven and add the chard leaves on top. Drizzle with olive oil and sprinkle with salt and pepper.
- Add the chickpea mixture evenly over top of the chard. Nestle in the feta and coat it in sauce by flipping it over.
- Bake 15-20 minutes. You can broil for a few minutes, but watch carefully.
- Garnish with Aleppo pepper or red pepper flakes and fresh chopped parsley.
Notes
- Serve over basmati rice or quinoa as a main dish, or place in a serving dish with pita bread, pita chips, or crusty bread as an appetizer.
- This dish is best served warm.
- Adjust the harissa paste to your preferred spice level.
