Quick Mediterranean Baked Feta with Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy baked feta with harissa chickpeas, chard, and Mediterranean spices on a sheet pan. Vibrant, bold, and quick, this works as an elegant appetizer or a filling main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch Swiss chard, stems and leaves divided
- 1 onion, cut into wedges
- 6 garlic cloves, cut into slices
- 2 tablespoons olive oil, divided
- 1/4 cup harissa paste (make your own or use Mina brand- adjust to taste)
- 1 tablespoon tomato paste
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup
- 1/2 teaspoon smoked paprika
- 3 cups chickpeas (or 2 15 ounce cans)
- 8 ounces feta, cut into large squares
- salt and black pepper to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1040mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1596mg
- Calcium
- 435mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1040MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.