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Roasted chickpeas with feta on pita toast

2
Points®
Total Time
33 min
Prep
10 min
Cook
23 min
Serves
6
Difficulty
Easy
We absolutely love roasted chickpeas, as they couldn't be any easier to make and are a healthier, delicious alternative to many other snacks. They're flavored with garlic, olive oil, and a touch of cumin, as well as fresh tomatoes, olives, and dried oregano. You can serve this savory snack like a small pizza, or as a chunky dip. To serve as a dip, just break up the toasted pita rounds and use them to scoop up the creamy chickpea mixture. And keep in mind while you're shopping that flat-leaf parsley and curly-leaf parsley can be used interchangeably, but the flat-leaf variety has a more refreshingly intense flavor.

Ingredients

Canned chickpeas

15 oz, drained and rinsed

Garlic

3 clove(s), minced

Olive oil

1 tsp

Ground cumin

½ tsp

Tomato

1 medium, chopped

Olives

6 olive(s), large, finely chopped

Dried oregano

½ tsp

Table salt

¼ tsp

Black pepper

⅛ tsp, or to taste

Crumbled feta cheese

1 oz

Fresh parsley

1 Tbsp, flat-leaf variety, minced

Whole wheat pita

3 small, split into 6 rounds

Instructions

  1. Preheat the oven to 400°F. Combine the chickpeas, garlic, oil, and cumin in an 8-inch square baking pan. Toss gently until well mixed. Roast, stirring occasionally, 15 minutes.
  2. Remove the pan from the oven and stir in the tomato, olives, oregano, salt, and pepper. Sprinkle evenly with the feta cheese. Return the pan to the oven and bake until the cheese melts slightly and the mixture is heated through, 6–8 minutes. Remove the pan from the oven, sprinkle with parsley, and let cool slightly.
  3. Meanwhile, place the pita rounds, split-side up, on a large baking sheet. Bake until crisp and lightly toasted, 5 minutes. Spoon the chickpea mixture onto the toasted pita rounds and serve warm. Yields 1 pita round per serving.

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