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Baked feta with chickpeas, kale and blood orange

Name: Baked feta with chickpeas, kale and blood orange
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 250g kale, leaves stripped from the stalks; 570g jar chickpeas; 3½ tbsp extra-virgin olive oil; 200g feta; 1 tsp sesame seeds; ½ tsp each nigella seeds, mustard seeds and chilli flakes; 1 tsp dried oregano; 2 blood oranges; 1 tbsp red wine vinegar; 1 tsp honey

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Jan 25
Updated: 8 Jan 25

Baked feta with chickpeas, kale and blood orange

This hearty winter salad is cooked in a single baking tray, saving on washing up. Earthy kale, creamy chickpeas and salty feta are brightened with seasonal citrus star, blood orange.

Make the most of winter’s brightest fruit with more blood orange recipes.

Easy
January 2025

Test kitchen approved

Serves 4
Prep time 15 min. Cook time 25 min

This hearty winter salad is cooked in a single baking tray, saving on washing up. Earthy kale, creamy chickpeas and salty feta are brightened with seasonal citrus star, blood orange.

Make the most of winter’s brightest fruit with more blood orange recipes.

Nutrition: per serving

Calories: 464kcals
Fat: 25g (9g saturated)
Protein: 21g
Carbohydrates: 31g (9.3g sugars)
Fibre: 14g
Salt: 1.4g

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Before you start

Be a better cook Massaging the kale with salt softens the leaves and gives a nice texture.

Don’t waste it Keep the kale stems and use in stock or finely chop for a soup base.

Before you start

Be a better cook Massaging the kale with salt softens the leaves and gives a nice texture.

Don’t waste it Keep the kale stems and use in stock or finely chop for a soup base.

Ingredients

250g kale, leaves stripped from the stalks
570g jar chickpeas
3½ tbsp extra-virgin olive oil
200g feta
1 tsp sesame seeds
½ tsp each nigella seeds, mustard seeds and chilli flakes
1 tsp dried oregano
2 blood oranges
1 tbsp red wine vinegar
1 tsp honey

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the kale in a large bowl and sprinkle with fine salt. Massage the salt into the leaves for 3 minutes until softened.
Put the kale in a roasting tin. Partially drain the chickpeas, keeping half the liquid, then add to the kale. Toss together with ½ tbsp of the oil, then spread out evenly. Place the feta in the centre. Scatter over the seeds and drizzle with 1 tbsp of the oil. Season with salt and pepper, sprinkle over the chilli flakes and oregano, then bake for 20-25 minutes until the feta is golden.
Meanwhile, finely grate the zest of the oranges into a bowl. Peel the oranges, then segment them, cutting just inside the pith; do this over the bowl of zest to catch the juices. Whisk the remaining oil, the vinegar and honey into the juice and zest, then season.