Name: Creamy Feta, Chickpea, Tomato & Peach Toasts with Warm Spinach Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 3 (113 g) pkg crumbled feta cheese; 1 small pkg fresh basil; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 3 small pkgs grape tomatoes; 3 peaches; 6 whole grain buns or rolls; balsamic vinegar; black pepper; extra virgin olive oil; salt; thyme, dried

Creamy Feta, Chickpea, Tomato & Peach Toasts with Warm Spinach SaladCreamy Feta, Chickpea, Tomato & Peach Toasts with Warm Spinach Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

3 (113 g) pkg crumbled feta cheese

1 small pkg fresh basil

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

3 small pkgs grape tomatoes

3 peaches

6 whole grain buns or rolls

balsamic vinegar

black pepper

extra virgin olive oil

salt

thyme, dried

Instructions

Preheat oven to 230°C (450°F). Place oven racks in the upper, middle, and lower positions.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince garlic. Place in a large bowl along with oil and spices; stir to combine the marinade.

Drain and rinse chickpeas. Add to the bowl with the marinade.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice the flesh and add to the bowl.

Halve tomatoes lengthwise. Add to the bowl and stir to combine the chickpea mixture.

Divide the chickpea mixture between two large baking sheet pans, then spread out in an even layer.

Place baking sheets on lower racks of the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until tomatoes are soft and chickpeas are golden, 15-18 minutes. (Reserve bowl for later use.)

Meanwhile, place feta, water, and oil in a medium bowl. Mash with a fork until semi-smooth and combined; set aside.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Place in the reserved bowl, along with the spinach, and set aside.

Split rolls in half and arrange, cut-side facing up, on another large baking sheet. Place rolls on upper rack of the oven and toast until golden, 4-5 minutes. Remove from oven.

When the chickpeas are done, remove from oven and let cool slightly, 3 minutes.

Transfer ⅔ of the chickpea mixture to the bowl with the basil and spinach. Add vinegar and toss to combine the salad. (Reserve remaining chickpea mixture for the next step.)

Spread toasts with the creamy feta, then top with remaining chickpea mixture.

To serve, divide salad and toasts between plates; drizzle toasts with additional vinegar. Enjoy!

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