Baked Feta & Tomato Chickpeas

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

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

Directions at eatingwell.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer