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Bake – Preheat oven to 430°F (220°C). In a 9x13-inch dish, toss 3 cups cherry tomatoes, 1 can chickpeas (drained), 2 cloves garlic (crushed), 2 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, ¼ teaspoon salt, pepper, and ¼ teaspoon red pepper flakes.Place 7 ounces feta block in the center and bake for 30–40 minutes, until the feta is golden and tomatoes have burst.
Boil Pasta – Cook 7 ounces short pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
Make Sauce – Mash the baked feta, tomatoes, and garlic (discard skins) into a creamy, chunky sauce. Stir in 1 handful fresh basil leaves and the zest from 1 lemon.
Combine & Finish – Add pasta and mix well. Use pasta water to loosen if needed. Adjust seasoning and finish with basil and olive oil. Serve warm.