Baked Feta with Kale, Lemon, and Crispy Chickpeas

Baked Feta with Kale, Lemon, and Crispy Chickpeas

  • 1/4 cup plus 2 Tbs. olive oil, seperated

  • 1 small onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 bunch kale (curly or lacinato wors) stem removed and torn into bite sized pieces

  • 1/2 lb feta, cut into 2” slabs, 1/2” thick

  • 1 tsp. honey

  • thinly sliced lemons

  • 1 -15 oz can chickpeas, drained and rinsed

  • 1 cup Greek yogurt

  • Red pepper flakes

Preheat an oven to 350F

In a saute pan or cast iron skillet warm 2 Tbs. olive oil over medium heat. Add the onion and garlic, and cook for 30 seconds. Add the kale and cook until just wilted. Add 1/2 cup water then remove from heat and lay the feta on top followed by lemon slices. Bake for 10 minutes, or until feta is soft.

While the feta bakes, add remaining olive oil into another saute pan or skillet and warm over medium-high heat. Add the chickpeas and cook stirring, for about 8 minutes. Remove place on a paper towel lined plate and toss with salt.

In a small bowl combine the yogurt with the cooked lemon slices.

Serve the baked feta topped with dollops the lemon yogurt with toasted bread (or alongside chicken or fish)

Amanda Frederickson2 Comments