Roasted Feta, Tomatoes, Peppers & Chickpeas

By Gina Caputo

Roasted Feta, Tomatoes, Peppers & Chickpeas

TikTok made the pasta version of this dish popular so I couldn't wait to give it a try and put my own spin on it by adding chickpeas, peppers and preserved lemons to the feta and tomatoes. You can eat this straight from the bowl or serve over pasta, a grain or with lavash, like I had it.


  • 8-ounce block feta
  • 2 Tbsp extra virgin olive oil
  • 1 ½ pints (about 3 cups) halved cherry or grape tomatoes
  • ½ lb mini sweet peppers, stems and seeds removed
  • 4 garlic cloves, minced
  • 1 preserved lemon, skin only, chopped into thin strips (optional)
  • Fat pinch of red chili pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 to 3 tablespoons fresh chopped herbs (parsley, cilantro, mint, dill, basil or a mix of them)
  • Warmed flatbread, lavash or pita for serving (optional)
  1. Heat oven to 400°F.
  2. Place the tomatoes, peppers and chickpeas in a large bowl.
  3. Add olive oil, garlic, preserved lemon (if using), salt and pepper
  4. Toss well
  5. Place feta in the middle of a 9×13-inch pyrex baking dish and surround it with the tomato/pepper/chickpea mix. Option to add another pinch of peppers to the top of the feta if you like some kick.
  6. Roast for 15 minutes, until tomatoes begin to release some juices. Rotate the pan roast for another 10-15 minutes or until tomatoes the tomatoes and peppers are as broken down as you want them to be.
  7. To serve, sprinkle with fresh herbs and serve with warmed flatbread.