Baked Feta Tomato Chickpeas
Ingredients
- 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
- 1 tablespoon fresh basil leaves
- 2 (6-inch) whole-wheat pita rounds, split and warmed
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