Tomatoes and Feta with Chickpeas

This dish comes together incredibly easily with a huge payoff! Spiced chickpeas are spooned over creamy feta, briny olives and jammy tomatoes to form a delicious, complete meal. Feel free to add fresh thyme, oregano or rosemary if you have it on hand!

Serves 4
Recipe adapted from www.epicurious.com

Ingredients

• 2 lb. heirloom or other large tomatoes, cored, cut into 1 ½” thick wedges
• Extra virgin olive oil (for drizzling)
• 1 ½ teaspoon kosher salt, plus more
• Freshly ground black pepper
• 2 (15.5 oz) cans chickpeas, rinsed, patted dry
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 lb. feta, cut into ½” thick slabs
• 1 large handful arugula
• ½ cup torn, pitted green olives
• Sherry vinegar or red wine vinegar (for drizzling)
• Pita (for serving)

Method

1. Place racks in middle and top positions of oven; preheat to 425° Fahrenheit. Arrange tomatoes on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper; toss to coat. Roast on middle rack until collapsed and slightly jammy, 25–30 minutes. Remove from oven and heat broiler.
2. Meanwhile, combine chickpeas, cumin, smoked paprika, and salt in a medium bowl. Drizzle lightly with oil and toss to coat.
3. Spoon chickpea mixture over and around tomatoes. Break feta into large pieces and tuck around. Broil on top rack until tomatoes and feta are blistered, 8–10 minutes. Let tomato-chickpea mixture cool 5 minutes.
4. Scatter arugula and pitted green olives over tomato-chickpea mixture. Drizzle some sherry vinegar or red wine vinegar and more oil over; season with pepper. Serve with pita.