Sheet Pan Feta With Tomatoes and Chickpeas

Ingredients

• 2 lb. heirloom or other large tomatoes, cored, cut into 1½"-thick wedges
• Extra-virgin olive oil (for drizzling)
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• Freshly ground pepper
• 2 15.5-oz. cans chickpeas, rinsed, patted dry
• 1 tsp. ground cumin
• ½ tsp. smoked paprika
• 1 lb. feta, cut into ½"-thick slabs
• 1 large handful arugula
• ½ cup torn, pitted green olives
• Sherry vinegar or red wine vinegar (for drizzling)
• Pita (for serving)

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