Season: In a large bowl, toss together tomatoes, drained chickpeas, salt, and pepper.
Assemble: Place the cube of feta in the center of a disposable aluminum pans (8 x 8 inch), sprinkling it with a pinch of crushed red pepper. Transfer tomatoes and chickpeas into the pan so they surround the feta. Cover tightly with aluminum foil and store in a fridge or cooler until ready to cook (up to 3 days).
Cook: Cook over hot coals, or elevated over a fire, until feta is soft and tomatoes begin to burst, about 30 minutes.
If storing in a cooler, place the pan in a gallon-sized ziploc bag to prevent water from getting in!