Roasted Chickpeas with Tomatoes and Sweet Peppers

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

chickpea salad

Yield: 4 Prep Time: 15 MINS Cook Time: 45 MINS Total Time: 1 HR

I love these roasted chickpeas with tomatoes and sweet peppers. They are savory, sweet and so delicious - super satisfying when served with pita, in salads or on top of grain bowls. Easy, versatile and perfect for leftovers!

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

Directions at howsweeteats.com

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