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Arrange a rack in center of oven; preheat to 400°. In a 13" x 9" baking dish, toss tomatoes, chickpeas, garlic, oil, salt, and red pepper flakes; season with black pepper.
Roast until tomatoes burst and start to release their juices, about 15 minutes.
On a cutting board, using a sharp knife, cut feta lengthwise into 4 planks (about ¾" thick). Nestle feta planks into tomato mixture; drizzle with oil.
Continue to roast until feta is soft and tomatoes have burst and are saucy, 10 to 15 minutes more. Remove from oven and heat broiler.
Broil, watching closely, until tomatoes and feta are blistered, 2 to 3 minutes more.
Top with basil. Serve with toast alongside.