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Roasted Chickpeas with Tomatoes and Sweet Peppers
Ingredients
  • 2 (14 ounce) cans chickpeas, drained rinsed patted dry
  • 2 cups whole cherry tomatoes
  • 1 ½ cups sliced sweet peppers
  • 1 shallot, thinly sliced
  • 2 to 3 tablespoons olive oil
  • kosher salt and pepper
  • 1 teaspoon garlic powder
  • ½ cup crumbled feta cheese
  • ⅓ cup chopped fresh parsley
  • pita bread, for serving
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