Roasted Vegetable And Chickpeas With Zaatar Mint And Feta Recipes
CRUNCHY ROASTED ZA'ATAR CHICKPEAS
Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives these roasted chickpeas a fragrant, herbal, tangy bite. Unlike other similar recipes, the chickpeas are roasted without any oil, which is added after they come out of the oven. This allows the peas to crisp up without turning greasy. Do make sure to dry them out for an hour as directed, which adds to their crunchy texture. It's hard to stop eating these once you start, so if you're serving these to a group, consider making a double batch.
Provided by Melissa Clark
Categories snack, finger foods, side dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
- Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
- Place hot chickpeas in a bowl and drizzle with olive oil, za'atar and salt. Store any cooled leftovers in an airtight container for up to a week.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 144 milligrams, Sugar 3 grams
SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES
In a spread of Greek appetizers, or meze, there's often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.
Provided by Ali Slagle
Categories easy, beans, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)
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