Tomatoes and Feta with Chickpeas
Vegetable
Ingredients
2 lb. heirloom or other large tomatoes, cored & cut into 1½"-thick wedges
Extra-virgin olive oil, for drizzling
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground pepper
2 15.5-oz. cans chickpeas, rinsed, patted dry
1 tsp. ground cumin
½ tsp. smoked paprika
1 lb. feta, cut into ½"-thick slabs
1 large handful arugula
½ cup torn, pitted green olives
Sherry vinegar or red wine vinegar (for drizzling)
Pita, for serving
Directions
Place racks in middle and top positions of oven; preheat to 425°.
Arrange tomatoes on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper; toss to coat.
Roast on middle rack until collapsed and slightly jammy, 25–30 minutes. Remove from oven and heat the broiler.
Meanwhile, combine the chickpeas, ground cumin, smoked paprika, and salt in a medium bowl. Drizzle lightly with oil and toss to coat.
Spoon the chickpea mixture over and around tomatoes.
Break the feta & tuck it around the tomatoes.
Broil on top rack until tomatoes and feta are blistered, 8–10 minutes.
Let it cool 5 for minutes.
Scatter the arugula and green olives over the mixture.
Drizzle some sherry vinegar or red wine vinegar and more oil over; season with pepper.
Serve with pita.