Sheet-Pan Feta with Chickpeas and Tomatoes

cooking.nytimes.com

veenie

3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry

2 pints (16 to 20 ounces) cherry or Sungold tomatoes

1 shallot, thinly sliced

¼ cup extra-virgin olive oil

2 tablespoons honey

1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes

Salt

2 (6- to 8-ounce) blocks of feta (not cow’s milk feta), sliced 1-inch-thick

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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