Name: Sheet-Pan Feta With Tomatoes and Chickpeas
Total time: 45 minutes
Yield: 4 servings
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)

Tomatoes and Feta With Chickpeas on a sheet tray with hands coming in to swipe up with pita.

Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman

This sheet-pan dinner has it all: jammy roasted tomatoes, crispy chickpeas, warm and melty feta cheese, and minimal dirty dishes. Pita makes a great vessel for scooping up the flavorful mixture, but you could also pile it atop a bowl of quick-cooking bulgur, quinoa, or couscous, or eat it straight from the pan—we’ve been there.