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Sheet-Pan Feta with Tomatoes and Chickpeas
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)
Steps
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