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Baked Feta & Tomato Chickpeas
Ingredients
  • 2 (15-ounce) cans no-salt-added chickpeas, rinsed
  • 3 cups multicolored  cherry tomatoes (about 16 ounces)
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons fresh rosemary leaves
  • 2 teaspoons red-wine vinegar
  • 2 teaspoons garlic paste
  • ½ 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
Steps
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