RECIPE: Chickpeas with Cherry Tomatoes and Feta or Halloumi

I've made this at least 6 times in the past 2 months!  The original recipe calls for cherry tomatoes and sheep feta, but I've made it with small tomatoes, large tomatoes, cow feta, and halloumi and they were all good..  The BEST version was with small tomatoes (1.5-2") and sheep feta.  

My husband likes this with sausage on the side, both lamb-garlic brats, and chipolata.

Original recipe: Sheet-pan Feta with Chickpeas and Tomatoes

Chickpeas with Tomatoes and Feta or Halloumi

Chickpeas with Tomatoes, Feta, and Halloumi

Serves 4

INGREDIENTS:

• 3 cups cooked chickpeas, drained, rinsed and shaken dry (I use one 28oz can)
  
• 3 pints (about 2 pounds) tomatoes, larger ones cored and cut into 1" pieces
• 1 shallot, thinly sliced (sub 1/2 cup green onions)
  
• 1/4 cup extra virgin olive oil
• 2 T. honey
• 2 (6-8oz) packages sheep feta (cow feta doesn't have enough fat) or halloumi sliced into 1/2" cubes
• 1 t. mild chile flakes or to taste (I used gochugaru)
• salt

INSTRUCTIONS:

 

Preheat oven to 400F.

 
On a sheet pan, combine the chickpeas, tomatoes, shallot, olive oil and  honey.   Spread in an even layer and season with salt (I used about 1 t. salt)

 
Arrange the feta or halloumi among the chickpeas and tomatoes and sprinkle with chile flakes.

 
Roast until the feta and tomatoes are soft, and the chickpeas are golden brown, 30-35 minutes.  There is no need to stir.  Eat right away! 

 
Leftovers reheat beautifully.

 

Here is a photo of the ratio of chickpeas to tomatoes that we prefer:

Chickpea : tomato ratio we prefer

 

Here's what it looks like before I add the cheese:

 

In the photo below, I used sheep feta and cow feta.  Sheep feta was definitely better!

The photo below was made with large tomatoes (MaiTai) and Halloumi.  

My husband loved this version, but I thought it needed more tomatoes.

MaiTai tomatoes and Halloumi cheese made with cow's milk