Lukas Volger for Heyday: Baked Harissa Lemon Chickpeas with Feta

SERVINGS: 3-4 TIME: 30 MIN Lukas Volger for Heyday: Baked Harissa Lemon Chickpeas with Feta


Baked feta, if you’ve never tried it, doesn’t melt but it does soften beautifully, taking on an almost custardy creaminess. It pairs perfectly with Harissa Lemon Chickpeas, which has a velvety sauce and a touch of nuanced heat.
Try to leave the feta in bigger chunks, which works best if you break it up yourself rather than using pre-crumbled cheese.

Use chopped ripe tomatoes of any variety if they’re in season. But outside of tomato season, cherry tomatoes are your best bet.

This method also works great with Enchilada Black Beans – see the variation below.

  1. Preheat the oven to 400 F. Arrange a baking rack in the top third of the oven.
  2. In a pie plate or oven-safe skillet spread out the beans. 
  3. Combine the cherry tomatoes, onion, green olives, vinegar, oregano, salt, and several grinds of pepper in a mixing bowl, and then arrange on top of the beans. Scatter the feta on top, then drizzle with the olive oil.
  4. Bake for 20 to 25 minutes in the top of the oven, until bubbling at the edges and the feta is softened. Serve warm.
VARIATION: Baked Enchilada Beans  
  1. Substitute Enchilada Black Beans for the Harissa Heyday Chickpeas, and omit the olives from the recipe.
  2. Once cooked, garnish with a handful of chopped cilantro.
  3. To substitute cotija for the feta, cook the dish without the cheese, then crumble it over the dish immediately after coming out of the oven. 
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