Roasted chickpeas with feta on pita toast
Chickpeas (15 oz)
15 oz, drained and rinsed
3 medium clove(s), minced
1 medium, chopped
6 large, finely chopped
⅛ tsp, or to taste
Crumbled feta cheese
1 Tbsp, flat-leaf variety, minced
Whole wheat pita(s)
3 small, split into 6 rounds
- 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.
- 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.
- 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.