Roasted tomatoes with feta and chickpea salad by
Ingredients
4 pints grape tomatoes (1 pint = 2 cups), pierced {thanks to Jael for this tip}
olive oil to drizzle
salt & pepper
4 garlic cloves, unpeeled
10 thyme sprigs
1 pound can chickpeas, rinsed and drained
1/3 to 1/2 crumbled feta
arugula
Instructions
1. Preheat the oven to 425F. Line a large cookie sheet with aluminum foil.
2. Mix pierced tomatoes with olive oil, salt & pepper, garlic cloves and thyme. Arrange in one layer on a cookie sheet and roast for about 40 minutes.
3. In a bowl combine chickpeas and feta.
4. Remove thyme sprigs from the roasted tomatoes. Crumble the thyme leaves into the bowl with chickpeas and feta. Squeeze out roasted garlic cloves.
5. Add roasted tomatoes with their juices. Mix.
6. Adjust for salt & pepper if necessary and add a bit more olive oil if you wish.
7. Serve over a bed of arugula.
2. Mix pierced tomatoes with olive oil, salt & pepper, garlic cloves and thyme. Arrange in one layer on a cookie sheet and roast for about 40 minutes.
3. In a bowl combine chickpeas and feta.
4. Remove thyme sprigs from the roasted tomatoes. Crumble the thyme leaves into the bowl with chickpeas and feta. Squeeze out roasted garlic cloves.
5. Add roasted tomatoes with their juices. Mix.
6. Adjust for salt & pepper if necessary and add a bit more olive oil if you wish.
7. Serve over a bed of arugula.