Chickpea and tomato salad

• Here’s some photos of a great summer salad made with variegated cherry tomatoes.

  
  
  
  
  
  
  
  
  
  
  
  
  

  I only had crumbled feta and it worked out fine.  I heated my pitas in my toaster and oh so yummy it was.  

  
  

  A first using garlic paste.  It’s so easy to blend in.  I’ll use it again.  Thank you Aldi. That’s where I found it.

  
  

  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(I used crumbled feta)

• 1 tablespoon fresh basil leaves

• 2 (6-inch) whole-wheat pita rounds, split and warmed) I used small garlic pitas.  They fit in my toaster perfectly.

Directions

1. Position oven rack in top third; preheat to 425°F. Combine chickpeas, tomatoes, oil, rosemary, vinegar, garlic paste and pepper in a 9-by-13-inch baking dish; stir well. Nestle feta in the center of the mixture.

Bake until most of the tomatoes have split and the feta is very creamy, about 20 minutes. Tear basil leaves and sprinkle them over the mixture. If desired, stir the feta into the chickpea mixture until creamy. Serve with pita.

Note:  the crumbled feta slightly browned and I was able to toss it or leave as in crumbles.  Delicious!

Adapted to my liking.