Baked Feta with Tomatoes and Chickpeas with Pita Toast

Prep Time: 10 mins | Cook Time: 20 mins | Course: Small Bites | Serves: 6 

Baked feta is all the rage right now and cherry tomatoes and chickpeas are the perfect accompaniment. Serve with toasted pita triangles for a delicious and nutritious start or side dish. Thanks to Deb at Smitten Kitchen for this amazing recipe. https://smittenkitchen.com/2021/02/baked-feta-with-tomatoes-and-chickpeas/ 

1 8-oz block of feta cheese

3 cups cherry tomatoes, washed

½ cup olive oil

4 cloves garlic, minced

½ tsp red pepper chili flakes

Salt and pepper, to taste

2 15 oz cans of chickpeas or garbanzo beans

2 cups spinach

2 Tbsp parsley, chopped

4 slices pita bread, cut into wedges

Spray olive oil

Garlic salt

Preheat oven to 400*. Place feta on a rimmed baking sheet and toss tomatoes all around. Sprinkle olive oil over the top. Add garlic, chili flakes, salt and pepper to the mix and bake for 15 minutes. Remove from the oven and stir or mash feta and tomato mixture together. Add in the chickpeas and bake for another 5 minutes. Spread spinach over a serving platter. Remove baking sheet from oven and spoon feta and chickpeas over the spinach. Place pita wedges on a clean baking sheet and spray both sides with olive oil spray. Sprinkle with garlic salt and bake for 7 minutes. Garnish chickpeas with parsley and serve with the pita wedges.