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Baked Feta Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
15 ounce can chickpeas, drained and rinsed
10 ounces (abt 3 cups) red or curly kale, removed from stems and torn into 2 inch pieces
3 tablespoons olive oil, plus more for drizzling
salt and pepper
1 teaspoon smoke paprika
1/4 teaspoon cayenne pepper
4 1-inch-thick slices of feta, preferably in brine
1/4 cup pumpkin seeds
1 tablespoon tahini
3 tablespoons olive oil
juice of three lemons

Directions:
Directions:
Preheat oven to 400º. Cover baking dish with foil and heat in the oven
When hot, remove the tray and add chickpeas and kale
Toss with olive oil and spices; tray is hot
Make space for feta pieces, intermingled with chickpeas and kale, but not on top of them. Drizzle with oil and pepper.
Bake about 15-20 minutes, being careful not to let anything burn.
Add pumpkin seeds for last five minutes.
Whisk tahini, olive oil, juice of two lemons and salt and pepper to taste in a small bowl
Remove tray from oven and squeeze juice of last lemon onto greens and chickpeas.
Serve with dressing on the side.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Based on a recipe from Keeping it Simple by Yasmin Fahr

 

 

 

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