Baked Feta & Tomato Chickpeas

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

2 (15-ounce) cans no-salt-added chickpeas, rinsed

3 cups multicolored cherry tomatoes (about 16 ounces)

1/4 cup extra-virgin olive oil

2 teaspoons fresh rosemary leaves

2 teaspoons red-wine vinegar

2 teaspoons garlic paste (from tube)

1/2 teaspoon ground pepper

1 (6-ounce) block feta cheese in brine, drained

1 tablespoon fresh basil leaves

2 (6-inch) whole-wheat pita rounds, split and warmed

Instructions

Position oven rack in top third; preheat to 425°F. Combine chickpeas, tomatoes, oil, rosemary, vinegar, garlic paste and pepper in a 9-by-13-inch baking dish; stir well. Nestle feta in the center of the mixture.

Bake until most of the tomatoes have split and the feta is very creamy, about 20 minutes. Tear basil leaves and sprinkle them over the mixture. If desired, stir the feta into the chickpea mixture until creamy. Serve with pita.

Nutrition

• Calories: 620 kcal
• Lipides Totaux: 29 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 18 g
• Acides Gras Trans: 0 g
• Cholestérol: 38 mg
• Sodium: 1092 mg
• Glucides Totaux: 70 g
• Fibres Diététiques: 13 g
• Sucres Totaux: 12 g
• Protéines: 24 g