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Oven-baked vegetables with chickpeas and feta cheese

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Ingredients for 1 servings:

  • 100 g chickpeas from the can (drained weight)
  • 200 g cherry tomatoes
  • 125 g shepherd’s cheese
  • 2 tbsp olive oil
  • 2 tbsp basil, frozen
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Mediterranean vegetables meet cheese and protein-rich chickpeas

Preheat the oven to 220°C (convection oven). Halve the tomatoes, drain and rinse the chickpeas. Cut the feta cheese into cubes. Combine all ingredients, including olive oil, basil, pepper, and a little salt (note that the feta cheese is already quite salty!), in a small baking dish and mix well. Bake uncovered in the oven until lightly browned, about 20 minutes. Tips for a low-carb version: For even fewer carbs, replace the chickpeas with olives, zucchini, or mushrooms. In this case, the dish is even suitable for a keto diet. Per serving: approximately 579 kcal

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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