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      Title: Sheet-Pan Feta With Chickpeas & Tomatoes
 Categories: Beans, Vegetables, Cheese
      Yield: 4 servings

      3 c  Cooked chickpeas; drained,
           - rinsed, shaken dry
      2 pt Cherry or Sungold tomatoes
      1    Shallot; thinly sliced
    1/4 c  Extra-virgin olive oil
      2 tb Honey
      1 ts Mild chile flakes -OR-
    1/2 ts Red-pepper flakes
           Salt
     16 oz Feta (2 blocks) (see Tip);
           - sliced 1" thick

  Set the oven @ 400°F/205°C.

  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. 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.)

  TIP: Avoid feta made with cow's milk, which does not have enough
  fat to withstand roasting.

  Recipe by Ali Slagle

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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