Active Time: 5 minutes

Total Time: 25 minutes

Servings: 4

Nutrition Profile: Sesame-Free, Nut-Free, Healthy Pregnancy, Soy-Free, High-Fiber, Vegetarian, High-Protein, Egg-Free

Ingredients:

- 2 (15-ounce) cans no-salt-added chickpeas, rinsed

- 3 cups multicolored cherry tomatoes (about 16 ounces)

- 1/4 cup extra-virgin olive oil

- 2 teaspoons fresh rosemary leaves

- 2 teaspoons red-wine vinegar

- 2 teaspoons garlic paste

- 1/2 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: Position oven rack in the top third; preheat to 425°F.

In a 9-by-13-inch baking dish, combine chickpeas, tomatoes, oil, rosemary, vinegar, garlic paste, and pepper. Stir well and nestle feta in the center. Bake for about 20 minutes until most of the tomatoes have split and the feta is creamy. Tear basil leaves and sprinkle over the dish. If desired, stir feta into the chickpea mixture. Serve with pita.

Nutrition Information:

Serving Size: 1 1/4 cups feta mixture & 1 oz. pita

Calories: 536

Fat: 26g

Saturated Fat: 8g

Cholesterol: 38mg

Carbohydrates: 54g

Total Sugars: 7g

Added Sugars: 0g

Protein: 20g

Fiber: 11g

Sodium: 696mg

Potassium: 683mg