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Baked Feta with Chickpeas, Olives and Sun-Dried Tomatoes

Yields1 Serving


 17 oz Block feta cheese
 1 15.5 oz can of Ziyad Brand ChickpeasDrained
 ½ cup Ziyad Brand Kalamata Olives
 1 cup Sun-dried tomatoes Sliced
 2 Cloves of garlicSliced
 1 tbsp Ziyad Brand Aleppo Pepper
 1 tbsp Ziyad Brand Zaatar
 1 cup Sultan Brand Olive Oil
 2 tbsp Ziyad Brand Pine Nuts
 1 tbsp ParsleyTo garnish

Lightly grease a baking pan with olive oil. Add drained chickpeas with sliced garlic, Aleppo pepper and zaatar. Gently smash chickpeas with the back of a spoon.



Add kalamata olives and sliced sun-dried tomatoes and mix to combine. Add a half cup of olive oil and create a well in the center of the mix. Top with a block of feta cheese and coat with remaining olive oil.


Bake at 400 F for 20 minutes until bubbly. Broil under direct heat for two minutes and coat with pine nuts. Broil for an additional two minutes until pine nuts are golden.Garnish with Aleppo pepper and chopped parsley. Serve immediately with your choice of toasted bread, breadsticks or vegetable sticks.
Recipe by: Hind @bookofdishes