In bowl, place ancho chilies and cover with hot water. Let soak for 20 minutes, or until soft. Slice off stems, pour out most of the seeds, and place softened peppers in blender container along with 1/4 cup of the soaking water, marinara sauce, garlic, Italian seasoning, and honey; blend until smooth.
Preheat oven to 350 F. In small casserole dish, place chili tomato sauce and nestle in feta, scooping some of the sauce over the cheese. Add chickpeas and olives, if using, to dish. Bake until bubbly around edges, about 25 minutes. Garnish with parsley and a drizzle of olive oil. Squeeze on lemon juice.
Per serving: 290 calories; 16 g protein; 17 g total fat (9 g sat. fat); 23 g total carbohydrates (9 g sugars, 6 g fiber); 555 mg sodium