mediterranean

Greek Tomato Feta Bouyiourdi with Chickpeas and Pita

Name: Greek Tomato Feta Bouyiourdi with Chickpeas and Pita
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 153 g cherry tomatoes; 94 g cooked chickpeas, drained and rinsed; 53 g feta cheese, block; 15 g olive oil; 1 g dried oregano; 0.47 g red pepper flakes; 7 g lemon juice; 41 g whole wheat pita; 1 g black pepper and salt

This baked dish pairs cooked chickpeas, drained and rinsed with feta cheese, block, whole wheat pita and cherry tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

27 g Protein

55 g Carbohydrates

37 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

153g cherry tomatoes 28 kcal
94g cooked chickpeas, drained and rinsed 154 kcal
53g feta cheese, block 213 kcal
15g olive oil 133 kcal
1g dried oregano 3 kcal
0g red pepper flakes 0 kcal
7g lemon juice 2 kcal
41g whole wheat pita 113 kcal
1g black pepper and salt 0 kcal

Cooking instructions

cherry tomatoescooked chickpeasolive oildried oreganoblack pepper and salt
Heat oven to 425 F. In a small baking dish, add tomatoes, chickpeas, olive oil, oregano, and black pepper; toss to coat.
feta cheeseolive oilred pepper flakes
Nestle feta in the center. Drizzle a little oil over the feta and sprinkle with red pepper flakes.
cherry tomatoesfeta cheese
Bake 15 to 18 minutes until tomatoes burst and feta is soft and lightly browned at edges.
lemon juice
Squeeze over lemon juice and gently stir to create a chunky sauce.
cherry tomatoesfeta cheesewhole wheat pita
Warm the pita, then serve the baked feta-tomato mixture with pita for scooping.