Sheet-Pan Feta With Chickpeas and Tomatoes

• 3 cup cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
• 2 pints (16 to 20 ounces) cherry or Sungold tomatoes
• 1 shallot, thinly sliced
• ¼ cup extra-virgin olive oil
• 2 tbsp honey
• 1 tsp mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
• Salt
• 2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick

Instructions

1. Heat the oven to 400 degrees. On a sheet pan, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas.
2. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)