1 can (15 oz) chickpeas (drained & rinsed)

1 block (6-8 oz) feta cheese

1 cup cherry tomatoes (halved)

2 cloves garlic (minced)

2 tbsp olive oil

1 tsp dried oregano

½ tsp red pepper flakes (optional)

½ tsp black pepper

Juice of ½ lemon

Fresh parsley (for garnish)

Preheat the Oven:
Preheat the oven to 400°F (200°C).
Prepare the Dish:
In a baking dish, combine chickpeas, cherry tomatoes, garlic, olive oil, oregano, red pepper flakes, and black pepper. Place the feta cheese block in the center and drizzle with extra olive oil.
Bake:
Bake the dish for 20-25 minutes, until the feta cheese is soft and golden and the tomatoes are roasted.
Mix & Serve:
After baking, squeeze fresh lemon juice over the dish. Lightly mash the feta cheese and mix it with the chickpeas. Garnish with fresh parsley. Serve with pita, rice, or enjoy as a standalone dish.

For extra flavor, try adding roasted vegetables such as bell peppers or zucchini.

To make it spicier, increase the red pepper flakes or add hot sauce.

For a vegan alternative, substitute feta cheese with a plant-based cheese.

Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat in the oven or microwave.