Name: Baked Feta & Tomato Chickpeas
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

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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.

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

3 cups multicolored cherry tomatoes (about 16 ounces)

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

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

Baked Feta & Tomato Chickpeas

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