Roasted Chickpeas with Sweet Peppers and Feta
Canned chickpeas roasted on a sheet pan with cherry tomatoes, sweet peppers and shallot until browned, then finished with crumbled feta and parsley. It eats well scooped up with pita, spooned over grains, or as a side.
Ingredients
- 2 can chickpeas, drained, rinsed, patted dry; 14 ounce cans
- 2 cup cherry tomatoes, whole
- 1½ cup sweet peppers, sliced
- 1 shallot, thinly sliced
- 2–3 tablespoon olive oil
- kosher salt and pepper, to taste
- 1 teaspoon garlic powder
- ½ cup feta cheese, crumbled
- ⅓ cup fresh parsley, chopped
- pita bread, for serving
Method
- Preheat the oven to 425 degrees F.
- Place the chickpeas, tomatoes, peppers and shallots on a baking sheet. Drizzle all over with olive oil and sprinkle with a big pinch of salt and pepper. Sprinkle with garlic powder. Toss well to make sure everything is coated.
- Roast for 30 to 35 minutes. Remove the pan and top with crumbled feta. Return the pan to the oven and roast for another 8 to 10 minutes.
- Top with chopped fresh parsley before serving. Serve with pita bread, on salad, grain bowls, with crackers or as a simple side dish!