There’s so much to love about this Chickpea Feta Bake. Inspired by the viral TikTok Baked Feta pasta, we kept the brilliance of the roasted tomato and feta cheese but came up with a different flavour profile and even easier preparation. Instead of pasta, we’re using protein-packed chickpeas. The original recipe uses garlic and basil, but we’re using generous amounts of fresh ginger and dried mint – these beautifully compliment the jammy tomatoes and creamy feta. As good as it tastes, even better is the super simple preparation: You make it in a casserole dish that goes straight in the oven!
Chickpea Feta Bake is made with just 7 ingredients, right in the casserole dish. (For the specific amounts, see the recipe card below. )
- Cooked chickpeas: Be sure to use unsalted cooked chickpeas. Unsalted is important because the feta is salty! Remember to save the liquid from the can, or from cooking the chickpeas. It’s called aquafaba and it’s a versatile egg replacer.
- Tomatoes: We used a variety pack of small colourful tomatoes. You can use any small tomato, such as cherry tomatoes.
- Tomato sauce: Use unsalted, unseasoned tomato sauce. Remember the feta will add the salt to the recipe, so unsalted tomato sauce is ideal.
- Ginger: We used fresh ginger. We love the zing of the fresh ginger, but dried could work too.
- Dried mint: We used dried mint. We haven’t tried fresh mint, but we think it might be a bit too floral for this dish.
- Olive oil: We like mixing the ginger and mint into the olive oil and then coating the chickpeas in the spicy mix. If you want to avoid oil, you could just omit it.
- Feta cheese: We’ve made this with Greek feta, Bulgarian feta, and Macedonian feta, also known as Doric feta. They’re all good, but if we prefer Macedonian feta because it’s super creamy and smooth. According to Krinos, Macedonian feta has the unique characteristics of a “double-cream cheese.” Look how soft and creamy it is…
Easy One-Pan Preparation
Beyond mincing the ginger, all of the preparation involves just simply measuring the ingredients right into the casserole dish. Put the feta cheese in the middle and drizzle with a bit of olive oil and sprinkle on some more dried mint.
Once you take it out of the oven, use a fork to mash up the baked feta, stirring it into the chickpeas and tomatoes.
Dish it up and garnish with extra feta and finely chopped green onions.
That’s it! That’s all!
If you like fast, filling, and flavourful you might like:
- 1-pot Spicy Black Bean Soup
- 15-Minute Thai Green Curry
- 15-Minute Thai Chickpea Curry
- Spicy Tomato Peanut Rice Bowls
- Lettuce Wraps: Vegan or with Pork
- Curry Maple Chickpea Cakes (more like fritters!)
Printable Recipe Card
Chickpea Feta Bake a la TikTok
- 3 tablespoons olive oil
- 3 tablespoons finely minced ginger
- 2 teaspoons dried mint
- 2 cups cooked chickpeas (unsalted)
- 1 cup tomato sauce (unsalted)
- 2 cups cherry tomatoes, whole (or other small tomatoes)
- 150 grams feta cheese, in a block (Use Macedonian, Greek, or Bulgarian)
- drizzle olive oil
- pinch dried mint
Optionally, for garnish
- 2 tablespoons finely minced green onion
- 50 grams feta cheese
- Preheat the oven to 375F.
- In an oven-safe dish, add the olive oil, ginger, and mint and mix well. Add in the chickpeas and stir to coat them in the oil and seasonings. Stir in the tomato sauce and tomatoes.
- Place the feta block in the middle of the dish and drizzle it with a bit of olive oil. Scatter on a pinch of dried mint.
- Bake for 30 minutes until the tomatoes are softened and browned, and the feta is browning around the edges.
- Remove from the oven and use a spoon to break the feta apart. Stir the feta into the chickpeas and tomatoes.
- Optionally, garnish with chopped green onions and more feta.
Storage and ReheatingYou can store this in a well-sealed container in the fridge for 2-3 days. Reheat at 275F for about 12-15 minutes, or until hot.
Vegan Replacements for Feta CheeseWe have not tried this with any of the vegan feta cheese products and are unsure how it might turn out.
Nutritional InformationNutritional information is an estimate only, based on Greek feta, and without the optional garnishes.
We love to hear from you!
Looks very interesting!
I had been experimenting with making tofu feta blocks.
I’m thinking perhaps I could try marinating a silk tofu block instead and replace the feta with that?
I know you haven’t tried, but perhaps you’ve had more experience with tofu with me, and have at least a vague notion if that MIGHT work? Maybe?
Hi Kat! I wish I could help on this front – I am not sure how well the silken tofu will melt. I think one of the best things about this recipe is breaking up the feta at the end and stirring it into the chickpeas and tomatoes. The only way to know is to try it – but I’d recommend halving the recipe while you experiment. Please come back and let me know if you do!
Yum! I subbed Violife vegan feta for the real stuff. It tasted great, but as soon as I mixed it together the feta melted completely, which gave the dish a great creaminess. I didn’t get any nice salt chunks of feta, tho.
Thank you! I’ve been meaning to try it with vegan feta. Glad you liked it! Maybe to get the salty chunks you could either reserve some to add as garnish (or add extra at the end?).
Next time. That’s what I was thinking too!