Baked Feta & Tomato Chickpeas

• doses: 4 servings
• tempo total: 25 minutes

Ingredientes

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

Instruções

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.

Informação Nutricional

• Calorias: 620 kcal
• Gordura Total: 29 g
• Gordura Saturada: 9 g
• Gordura Insaturada: 18 g
• Gordura Trans: 0 g
• Colesterol: 38 mg
• Sódio: 1092 mg
• Carboidratos Totais: 70 g
• Fibra Alimentar: 13 g
• Açúcares Totais: 12 g
• Proteína: 24 g