Mediterranean Tray Bake with Crispy Chickpeas, Roasted Tomatoes, Artichokes and Herbed Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and prepare a large baking tray.

2. 2

   In a large bowl, mix the chickpeas with 2 tablespoons olive oil, 2 chopped garlic cloves, smoked paprika, ground cumin, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Add the seasoned chickpeas, cherry tomatoes, artichoke hearts, and red onion to the tray. Drizzle with the remaining tablespoon of olive oil and toss well so everything is lightly coated.

4. 4

   Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the chickpeas are golden, the tomatoes soften, and the onion is tender at the edges.

5. 5

   Meanwhile, make the sauce: in a medium bowl combine the Greek yogurt, 2 grated garlic cloves, grated cucumber, fresh parsley, fresh mint, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and creamy.

6. 6

   Taste the sauce and adjust with more salt or pepper if needed. Keep chilled until serving.

7. 7

   Remove the tray from the oven and let it rest for 3 minutes. Scatter the Kalamata olives and crumbled feta over the top.

8. 8

   Serve the warm mixture over a bed of herbed yogurt sauce or with the sauce on the side, making sure each portion gets chickpeas, tomatoes, artichokes, onion, olives, and feta.