Name: Mediterranean Veggie Chickpea Bake with Feta, Tzatziki & Pita
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 135 ml balsamic vinaigrette; 1 ½ (113 g) pkg crumbled feta cheese; 3 (398 ml) cans garbanzo beans (chickpeas); 3 small pkgs grape tomatoes; 6 green bell peppers; 3 medium red onions; 1 ½ cups tzatziki sauce; 6 whole grain pitas; black pepper; oregano, dried; salt

Mediterranean Veggie Chickpea Bake with Feta, Tzatziki & PitaMediterranean Veggie Chickpea Bake with Feta, Tzatziki & Pita — a 40-minute lunch recipe with 11 ingredients, serving 6.Ingredients

135 ml balsamic vinaigrette

1 ½ (113 g) pkg crumbled feta cheese

3 (398 ml) cans garbanzo beans (chickpeas)

3 small pkgs grape tomatoes

6 green bell peppers

3 medium red onions

1 ½ cups tzatziki sauce

6 whole grain pitas

black pepper

oregano, dried

salt

Instructions

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

Drain and rinse chickpeas. Divide between two large baking sheet pans.

Wash, dry, trim, and seed bell peppers; slice lengthwise into ½-inch thick strips. Add to the baking sheets with the chickpeas.

Wash and dry tomatoes. Add to the baking sheets.

Peel, halve, and thinly slice onions lengthwise. Add to the baking sheets, drizzle with vinaigrette, and season with spices. Toss to combine and 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, tossing once, until veggies are tender and tomatoes start to burst, about 25 minutes.

Meanwhile, arrange pitas on another large baking sheet. Place on upper rack of the oven and bake, flipping halfway through, until slightly crispy, about 5 minutes. Remove from oven, cut into wedges, and set aside.

When the chickpeas and veggies are done, remove from oven. Sprinkle with feta and toss to combine.

Divide chickpea and veggie bake between plates or bowls. Serve with pita wedges and tzatziki on the side. Enjoy!

Open this recipe in Flambette