4.5 from 8 votes
Pizza Roasted Chickpeas
Made with sweet tomatoes and gooey feta, these pizza roasted chickpeas make a delicious one-pan dinner. This recipe has all the flavor of your favorite pizza, but none of the work to make dough! You can also make it in advance and then just pop the tray in the oven.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Course:
Main Course, Appetizer, Snacks
Cuisine:
Mediterranean, Italian, American
Ingredients
- 2 oz cans chickpeas drained
- 2 pints cherry tomato
- 2 Tbsp olive oil 30 mL
- 1 tsp smoked paprika
- 1 tsp crushed red pepper
- 1 tsp salt
- ½ tsp oregano
- 1 oz block feta cheese
- 1 oz ball mozzarella cheese buffalo milk
- ¼ cup basil torn fresh
Instructions
- Assemble: Preheat oven to 400°F (204°C). Drain 2 15-oz cans chickpeas and pat them dry with a few paper towels. Add chickpeas to a medium casserole dish along with 2 pints cherry tomatoes, 2 Tbsp olive oil, 1 tsp smoked paprika, crushed red pepper, and salt, and ½ tsp oregano. Toss everything around to coat. Break 1 8-oz block feta cheese into big chunks and add them to the dish.
- Bake: Set on the middle rack and roast until tomatoes have burst and chickpeas are a little crispy, about 20 to 30 minutes.Tear 1 8-oz ball buffalo mozzarella into big pieces and add them to the dish. Turn your oven to "broil" and place dish back in the oven and broil, watching very closely, until the cheese has melted and the edges begin to brown, 2 to 3 minutes.
- Serve: Top with ¼ cup torn fresh basil and serve warm with crusty bread!
Cup of Yum
Notes
- For a fresh twist, omit the mozzarella and instead top the pizza chickpeas with fresh burrata right before serving!
- Can I use parmesan instead of feta? While both are salty cheeses parmesan doesn't melt the same as feta. Feta ends up ultra creamy making it ideal for this recipe!
- Do I need to line the dish? Nope, nothing in this dish is sticky so you should be all good without a liner.