If you loved the viral baked feta pasta trend, you’re going to love this twist: my baked feta chickpeas. It’s a little lighter, gut-friendlier, and just as comforting. I swapped the pasta for chickpeas to add extra fibre and plant diversity—making it perfect for anyone trying to eat more nourishing meals without sacrificing flavour.
Everything roasts together in one pan: juicy cherry tomatoes, sweet onion and red pepper, salty feta, and plenty of greens. Add in the chickpeas at the end so they soak up all the flavour without drying out. The result? A creamy, veggie-packed, protein-rich dish that’s perfect served with toasted bread. I’ve made this 3 times this week—it’s that good.
The ‘Viral’ Baked Feta
Baked feta was one of those viral trends that truly deserved the hype—creamy, tangy, and effortlessly delicious. I wanted to bring it back with a Healthyfloflo twist, adding chickpeas for extra fibre and plant-based protein, plus spinach for a nourishing boost. It’s still just as comforting, but now it’s a gut-loving, balanced one-pan meal you’ll want to make on repeat.
How To Enjoy Baked Feta
Serve with toasted sourdough or flatbread to scoop up all the creamy, saucy goodness.
Toss through cooked pasta or orzo for a more filling main.
Spoon over rice or quinoa to make it a hearty grain bowl.
Add a poached or soft-boiled egg on top for extra richness.
Enjoy cold the next day as a flavour-packed lunch salad—just add rocket or spinach.
Tips
- Use half a block of feta: That’s all you need for two servings. Feta is delicious but rich, so a little goes a long way while still giving you that creamy, salty hit.
- Roast until golden and bursting: Wait until the feta is lightly golden and the tomatoes have burst—this is when the sauce turns rich, creamy, and full of flavour.
- Add spinach while hot: Stir in the spinach straight out of the oven so it wilts into the sauce naturally—no extra pan needed.
- Don’t skip the basil: It cuts through the richness and adds a fresh, vibrant note to finish.
- Serve with sourdough or crusty bread: Perfect for scooping up all the juicy baked feta chickpeas and making it a complete meal.
Swaps
Chickpeas: White beans or lentils also work well.
Feta: Try plant-based feta for a dairy-free version.
Spinach: Use kale or rocket if you prefer.
Red pepper: Any colour bell pepper will do.
Yellow onion: Red onion adds a bit more bite and colour.
Storage
Fridge: Store in an airtight container for up to 3 days. Reheat gently in a pan or microwave.
Freezer: Not ideal due to the feta texture, but can be frozen for up to 1 month and defrosted overnight in the fridge.
More Recipes With Feta
One-Tray Baked Feta Chickpeas
Ingredients
- 1 can of chickpeas
- 100 g feta 1/2 Block
- 200 g cherry tomatoes
- 1 red pepper
- 1 small yellow onion
- 2 handful of spinach
- Basil leaves
Instructions
- Add cherry tomatoes, pepper, onion and feta into a baking dish, add oil and salt.
- Bake at 200C for 35mins.
- Take out the oven and then add add chickpeas and spinach.
- Mix.