Baked Feta and Chana with Greens

Our Chickpeas, Tomato & Onion Organic Everyday Chana brings flavor and sauciness to this baked feta skillet dinner. If you’re cooking just for two, this recipe is easily halved—just be sure to bake it in a smaller skillet to maintain the optimal level of sauce.

Serves 4


2 tbsp extra virgin olive oil, plus more for drizzling

Salt and freshly ground black pepper

1 large bunch curly kale, stems removed, torn into bite size pieces

2 pouches Chickpeas, Tomato & Onion Organic Everyday Chana

½ lb. feta, sliced into four ½” thick slabs

Lemon wedges, mild chili flakes, and chopped cilantro, for serving

Flatbread or naan, for serving


Step 1
Preheat oven to 375 F.

Step 2
Heat oil in a large (10 inch) skillet over medium. Add half of the kale, cover with a lid to wilt, then add remaining kale, season with salt and pepper, and continue to cook, stirring, until bright green and tender, about 5 minutes. Add chana and stir to combine, then remove from heat.

Step 3
Nestle feta slabs into skillet and transfer to oven. Bake until feta is warmed through and soft to the touch, about 10 minutes.

Step 4
Drizzle with olive oil and lemon juice and sprinkle with chili flakes and cilantro before serving with flatbread or naan alongside.