Fiery harissa roasted chickpeas pair perfectly with creamy whipped feta in this recipe perfect for a summery lunch or light dinner! I paired these with warm toasted pitta bread, sliced baby cucumbers, and sliced radishes.
This recipe was initially a follow-up to share more whipped feta ideas after publishing these beautiful Greek potatoes and whipped feta recipe on my social accounts recently – but it absolutely shines on its own as a healthy, flavoursome lunch or light dinner.
I served it on a plate and dipped the veggies and pittas, but you could also put it all together in a wrap or flatbread!
Harissa Chickpeas
To make the roasted harissa chickpeas, start by draining a tin of chickpeas and tipping out onto a large baking tray.
Combine the chickpeas with 1 – 2 tablespoons of harissa paste, lemon juice, oregano, salt, and pepper. Add a good glug of olive oil and stir the chickpeas to make sure they’re fully combined.
Roast for around 30 minutes to get the chickpeas really lovely and crispy.
Whipped feta
I first made whipped feta when I was re-creating a vegetarian version of Pinch of Yum’s harissa meatballs served with hummus and whipped feta. It was instant love.
Now, it’s a regular in my treasure trove of sauces and offers an insanely good dip for a variety of uses. I love to use it for:
- Small plate dipping, like this!
- A snack plate with roasted chickpeas, pitta chips, and veg
- In wraps or gyros
I add Greek yoghurt to the whipped feta to give it added creaminess and neutralize the feta’s saltiness.
Storing
If you’re making this recipe ahead of time. I would personally recommend storing the individual components of this recipe separately. That especially applies to the whipped feta and the remaining components.
Harissa Chickpeas with Whipped Feta
Fiery, crispy harissa roasted chickpeas with smooth and tangy whipped feta, served with toasted pita chips, and crunchy veg.
Ingredients
- 1 tin chickpeas, drained (400g)
- 1 tbsp harissa paste
- 1 tsp smoked paprika
- 1 tsp oregano
- 1.5 tsp salt & pepper
- 2 tbsp olive oil
Whipped Feta
- 100g feta cheese
- 70g Greek yoghurt
- 1 tbsp extra virgin olive oil
- 1 lemon, juice and zest
- 1 tsp salt and pepper
To serve
- Pitta bread, quartered and sprinkled with za'atar
- Baby cucumbers, sliced lengthways
- Radishes, thinly sliced
Instructions
1. Preheat the oven to 200° C and drain your chickpeas.
2. Add the chickpeas to a baking tray and top with the harissa paste, smoked paprika, oregano, salt, pepper, and olive oil. Stir so the chickpeas are fully coated then cook for 30 minutes until super crispy.
3. While the chickpeas are cooking, make the whipped feta by combining all the ingredients and blending. until creamy and smooth.
4. Plate up the whipped feta with sliced baby cucumbers, radishes, and warm toasted pitta bread.
5. Top with whipped feta with the harissa chickpeas and serve!
Notes
If you are plant-based, coconut or soy yoghurt and vegan feta are perfect for this recipe.