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Made with juicy tomatoes and gooey feta, these pizza roasted chickpeas make a delicious one-pan dinner. This recipe has all the flavor of your favorite pizza, but none of the work to make dough! You can also make it in advance and then just pop the tray in the oven.
save this recipe!Did you ever try the viral baked feta dish? The idea is to bake a feta block with fresh tomatoes until soft, and then mix it all together to serve with pasta or bread.
These pizza-roasted chickpeas use the same idea as the baked feta, but with pizza classics. Think mozzarella and basil plus chickpeas!
It’s like pizza…But It’s Chickpeas
- In just one pan you’ll have a full, filling, and flavor-packed dinner!
- Two types of cheese not only add that extra cheesy goodness all good pizzas are known for, but also add some saltiness from the feta.
- It’s versatile becuase it can be served on its own or with crusty bread or pasta.
Here’s what you’ll need
This is just an overview. Jump to the recipe card for the full measurements.
- Cheese: You’ll need a block of feta cheese and buffalo mozzarella. Feta adds creaminess and some salty notes, while mozzarella gives the dish that quintessential cheese pull.
- Chickpeas: Just grab two cans of chickpeas (may also be called garbanzo beans), drain them well, and you’re ready to go!
- Tomatoes: I use cherry tomatoes because they are the sweetest. But, you can use any type of tomatoes you have on hand.
- Oil & Spices: Grab olive oil (or avocado oil), smoked paprika, crushed red pepper, salt, and oregano to spice up these pizza chickpeas! You can also add other spices like fresh garlic cloves, garlic powder, or onion powder.
mix it up!
The beauty of this recipe is that you can mix it up based on whatever you have in your fridge! You can add white, yellow, or red onions, some baby spinach leaves, or sun-dried tomatoes.
how to make pizza chickpeas
Grab your baking dish (an 8×11 is perfect) and let’s get cooking these chickpeas! Jump to the recipe card for the full instructions.
- Assemble everything but the mozzarella in a baking dish.
- Bake until the tomatoes have burst, then add the mozzarella and broil.
- Serve with fresh basil and crusty bread.
Why this recipe works
- Adding the mozzarella last allows everything else the time it needs to bake. This gives the tomatoes time for their sugars to caramelize and for the chickpeas to roast.
- Just like margherita pizza, add the basil after baking. This keeps the basil fresh and full of flavor!
- There’s no need to de-shell the chickpeas prior to roasting. You can, but I found this was too time-consuming to have any meaningful benefit.
Serve it with
These make an awesome one-pan dinner with just some toasty bread, but here are a few other pairings to serve pizza chickpeas with.
- Vegetarian Caesar Salad paired with pizza chickpeas is an Italian dinner dream!
- Cauliflower Rice can offer a low-carb base to these pizza chickpeas instead of bread.
Pizza Roasted Chickpeas
Ingredients
- 2 15-oz cans chickpeas, drained
- 2 pints cherry tomatoes
- 2 Tbsp olive oil, 30 mL
- 1 tsp smoked paprika, crushed red pepper, and salt
- ½ tsp oregano
- 1 8-oz block feta cheese
- 1 8-oz ball buffalo mozzarella
- ¼ cup torn fresh basil
Instructions
- Assemble: Preheat oven to 400°F (204°C). Drain 2 15-oz cans chickpeas and pat them dry with a few paper towels. Add chickpeas to a medium casserole dish along with 2 pints cherry tomatoes, 2 Tbsp olive oil, 1 tsp smoked paprika, crushed red pepper, and salt, and ½ tsp oregano. Toss everything around to coat. Break 1 8-oz block feta cheese into big chunks and add them to the dish.
- Bake: Set on the middle rack and roast until tomatoes have burst and chickpeas are a little crispy, about 20 to 30 minutes.Tear 1 8-oz ball buffalo mozzarella into big pieces and add them to the dish. Turn your oven to "broil" and place dish back in the oven and broil, watching very closely, until the cheese has melted and the edges begin to brown, 2 to 3 minutes.
- Serve: Top with ¼ cup torn fresh basil and serve warm with crusty bread!
Notes
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
These sound so amazing, I’ve never thought of making them this way. I can’t wait to try them. Thank you!
This recipe sounds amazing!! I might try to adapt this to cook them in my air fryer instead. I hate using all that energy to heat up my big oven. I know how to roast the chickpeas in the air fryer already using your recipe for that. For the final pizza-fy step, I’m thinking I could just throw them onto a parchment liner in my air fryer and air fry them for just a minute or two. Does that seem like an OK plan?
I think that would work well! 😀 I’d love to hear how it goes!
I never ever thought I’d say this. But way too much cheese. I was afraid my elderly client would choke on it. Other than that, absolutely delicious! I’ll be cutting amount of cheese in half next time.
Have to try 🤩
What about adding some spinach?
That would be tasty!
Any suggestions for which crusty bread to try with this dish?
My favorite is sourdough!
I also , always have chickpeas in my cabinet. This recipe sounds delicious….but my oven does not work. Is there a way to make it on stovetop?
Yes, this should work on the stove! Just cover and let it gently cook until the cheese is all melty. Alternatively, if you have an air fryer it would be great in that!
Hi I love this recipe but can you clarify about the ingredients above – it says x1, x2 , x3… does that mean one portion, two portions, 3 portions? It’s just that I made mine with the ingredients for x2 as above and it was a lot of food for 2 people!!! Thanks for your help 😊
Hi Michelle! This is per batch, so if it says x1, then it makes one batch of 4 servings. x2 would make 8 servings, etc!
Oh my word…this is amazing. The flavors are so wonderful and there is just the right amount of heat from the crushed red pepper. And it’s so easy! My only concern is the calorie count is a little high (I ate it for lunch) so I may try to cut back a little bit on the cheese next time. I think it would still be creamy and delicious with 4 oz of feta.
Thrilled you loved it, thanks for the review Kelly!