Baked Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm feta cheese baked with tomato sauce, kale, and chickpeas, finished with lemon and herbs. Served with crusty bread for scooping, it's a satisfying vegetarian meal that's quick and impressive.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 teaspoon whole cumin seeds
- 1 bunch lacinato kale (stemmed, leaves torn)
- 2 cups tomato sauce ( or Marinara Sauce)
- 1½ cups cooked chickpeas (drained and rinsed)
- 1 tablespoon fresh lemon juice (plus wedges for serving)
- 1 (12-ounce) block feta cheese (cut into ½-inch planks)
- Freshly ground black pepper
- Pinch of red pepper flakes
- Fresh parsley (for garnish)
- Warm pita or baguette (for serving)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 2096mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 639mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2096MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.