Roasted Chickpeas with Sweet Peppers and Feta
I love these roasted chickpeas with tomatoes and sweet peppers. They are savory, sweet and so delicious - super satisfying when served with pita, in salads or on top of grain bowls. Easy, versatile and perfect for leftovers!
Ingredients
- 2 (14 ounce) cans chickpeas, drained rinsed patted dry
- 2 cups whole cherry tomatoes
- 1 ½ cups sliced sweet peppers
- 1 shallot, thinly sliced
- 2 to 3 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- ½ cup crumbled feta cheese
- ⅓ cup chopped fresh parsley
- pita bread, for serving
Instructions
- 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!
Notes
adapted from the NYT
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