8-ounce (225-gram) block feta 1/2 cup (120 ml) olive oil 1 1/2 to 2 pints (3 to 4 cups) cherry or grape tomatoes 4 garlic cloves, thinly sliced 1/2 a red chili pepper, thinly sliced Kosher salt Freshly ground black pepper 2 (15-ounce) cans chickpeas, drained and rinsed 2 to 3 tablespoons fresh chopped herbs…

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