Wednesday, February 29, 2012
Hey Chick (Pea)!: Recipe
I made this Mediterranean dish and it's great as either a light lunch or a pre-dinner snack - which is how I ate it! I was starving today and this low calorie-high fiber dish made me feel both virtuous and delighted while I made our "real" dinner.
Mediterranean Roasted Chickpeas
15 oz can chickpeas, drained and rinsed
3 garlic cloves, minced
1 tsp. olive oil
1 Tbsp. ground cumin
1 oz. feta cheese, crumbled
2/3 cup canned petite cut diced tomatoes
6 Kalamata olives, minced
1 tsp. dried oregano
1 Tbsp. fresh parsley, minced
4 whole wheat large pitas, each cut into 4 triangles - toasted
Preheat oven to 400. In a small ovenproof dish, mix together the beans, oil, garlic, and cumin. Roast for 20 minutes. Remove from the oven and mix in the cheese, tomatoes, olives and oregano and bake another 6 minutes. Sprinkle with parsley. Serve over pita.