Sheet-Pan Feta With Chickpeas And Tomatoes Recipe

Ingredients

• 3 cups 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 tablespoons honey
• 1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
• Kosher salt (such as Diamond Crystal)
• 2 (6- to 8-ounce) blocks of feta (see Tip),