Spiced Roasted Chickpeas with Lemon-y Whipped Feta
I couldn’t keep this from you any longer. I originally found this recipe for spiced chickpeas with whipped feta on Instagram and decided to try it on a weekday while working from home, just on a whim since I was bored with my usual rotation.
And boy, was I surprised by the party in my mouth! It’s the perfect kind of easy weeknight recipe that feels like a treat, and I might be a bit obsessed.
I’ve mixed this up, adding roasted veggies to up the “healty” quotient, and have kept as leftovers to take to the office for lunch (chickpeas as leftovers are never as great as fresh, but still do the job).
That combo of spices really packs a punch, and the fiery spice pairs perfectly with the cool, tangy whipped feta. I tend to just eat this with a spoon, but these soft gluten-free flour tortillas would also be great for dipping!
I have been eating a LOT of chickpeas lately, and have definitely found that quality matters…certainly in health (e.g. organic), but also very much when it comes to the texture. I order these ones in bulk, as they store well and really hold their shape and flavor when cooking.
Preheat the oven to around 400 F (a little higher for regular oven, around 390 convection). Make sure your chickpeas are dried well.
Toss the chickpeas into a bowl and add the olive oil, smoked paprika, garlic powder, oregano, chili flakes, and a big pinch of salt. Stir to coat, then tip onto a roasting tray or baking pan (something with sides…I use a 9×9 pan).
Roast for 20-25 minutes, or until crispy on the outside but still soft inside.
While the chickpeas are roasting, in a food process blitz the feta, yogurt, garlic, lemon zest, and salt. Taste and adjust the lemon, garlic, or salt as needed.
Spread the feta mixture on a plate and top with the roasted chickpeas. Drizzle with some good olive oil and serve immediately.
I promise you won’t be disappointed by these spiced roasted chickpeas!
Other healthy & fast vegetarian dinner recipes you’ll love:
- Charred Cabbage & Cauliflower Salad with Tahini Dressing
- 10-Minute Spiced Chickpea Scramble
- Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese
- Sweet Potato Chickpea Buddha Bowl
- Creamy Curried Carrot Soup
- Sweet Potato “Toast” with Guacamole & Chili-Lime Black Beans
- Roasted Cumin White Beans, Broccoli, & Delicata Squash with Tahini Sauce
Original recipe from @johngs
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Spiced Roasted Chickpeas with Lemon-y Whipped Feta
These spiced roasted chickpeas with lemony whipped feta are a super easy & fast vegetarian meal any night...packed with flavor & ready in 30 minutes!
Ingredients
- 1 (400g) can of chickpeas, drained & rinsed
- 2 tablespoons of olive oil (plus extra for drizzling)
- 2 teaspoons of smoked paprika
- 2 teaspoons of garlic powder
- 2 teaspoons of dried oregano
- 1 teaspoon of chili flakes (to taste)
- 200g of feta (block, not crumbles)
- 110g of plain yogurt
- 1 clove of garlic
- Zest of 1/2 a lemon
- Sea salt (to taste)
Instructions
- Preheat the oven to around 400 F (a little higher for regular oven, around 390 convection). Make sure your chickpeas are dried well.
- Toss the chickpeas into a bowl and add the olive oil, smoked paprika, garlic powder, oregano, chili flakes, and a big pinch of salt. Stir to coat, then tip onto a roasting tray or baking pan (something with sides...I use a 9x9 pan).
- Roast for 20-25 minutes, or until crispy on the outside but still soft inside.
- While the chickpeas are roasting, in a food process blitz the feta, yogurt, garlic, lemon zest, and salt. Taste and adjust the lemon, garlic, or salt as needed.
- Spread the feta mixture on a plate and top with the roasted chickpeas. Drizzle with some good olive oil and serve immediately.
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