This creamy red pepper feta dip is perfectly paired with a medley of roasted potatoes and chickpeas tossed in a dressing of finely chopped walnuts, parsley, and roasted red pepper. Ready in 45 minutes, this recipe is the perfect balanced small plate that’s perfectly acceptable to eat as a main dish.

This recipe was inspired by my original Greek potatoes with whipped feta, which blew up on social media to 6 million views. This recipe takes that original small plate idea and adds chickpeas and red pepper to make this more of a ‘balanced’ meal that you could quite feasibly eat as a main dish without having to add more sides. These delicious sun-dried tomato potatoes with basil feta and this crispy batata harra recipe with a creamy dip are another similar creation!

The creamy, flavorsome roasted red pepper feta dip is the perfect pairing for the crispy potatoes and chickpeas, while the dressing of walnuts, peppers, and fresh parsley packs a delicious punch.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

• Roasted Red Peppers: I used two large jarred roasted red peppers for this recipe, one for the whipped feta, and one diced finely to mix with the parsley and walnuts and toss with the potato and chickpea mix.
  
• Feta Cheese: Feta is, of course, the base of the whipped feta dip. Any brand will do – if you’re vegetarian, make sure the feta is marked as suitable for vegetarians on the packet.
  
• Greek Yogurt: Greek yogurt helps to give the whipped feta dip a delicious light, creamy texture. I use the Fage 5% fat brand.
  
• Lemon: In this recipe, we roast the lemon along with the potatoes and chickpeas to maximize its flavor before adding the lemon juice to the feta dip.
  
• Garlic: Likewise, we roast a whole head of garlic along with the potatoes and then add as many cloves as you can handle to the red pepper feta dip.
  
• Potatoes: Any baking potatoes suitable for roast potatoes (such as Yukon Golds, Maris Pipers, or Russet potatoes) are great for this recipe. I don’t peel my potatoes, but this is your choice.
  
• Chickpeas: Tinned, drained chickpeas are perfect for this recipe. You could use dried chickpeas that you then soak and cook before roasting with the potatoes, but this adds considerable cooking time to this recipe!
  
• Walnuts: Finely diced walnuts add the perfect amount of crunch to the potatoes, and pair so perfectly with the feta and peppers in the dish.
  
• Parsley: A garnish of freshly chopped parsley is combined with the walnuts and red pepper to toss through the potatoes and scatter over the finished dish.
  
• Seasonings: The flavors of the red pepper, garlic, lemon, and feta are so strong in this dish that we keep seasonings fairly light to allow the natural flavors of the recipe to shine through. I toss the potatoes and chickpeas in thyme, a little rosemary, salt, and pepper. I also add more black pepper to the red pepper whipped feta and sprinkle some chili flakes over the finished dish.

Subtitutions & Variations

Don’t like the look of something? Can’t find or can’t eat a certain ingredient? Here are a few potential substitutions.

• To make this recipe vegan, use a vegan feta alternative and a plant-based yogurt. The potato element is vegan as it is!
  
• To add some spice to this recipe, add a tablespoon of harissa to the red pepper whipped feta. You could also add some chili powder and harissa paste to the potatoes and chickpeas before roasting – roasted harissa chickpeas are so delicious!
  
• If you can’t eat nuts, omit them from this recipe.
  
• To increase the nutrients in this recipe, you could add more vegetables to the potatoes and chickpeas. Mediterranean vegetables such as zucchini, red onion, and eggplant are all great choices.
  
• You could also make a standard feta dip to pair with this dish, it would still be delicious!

How To Make This Red Pepper Feta Dip & Roasted Potatoes and Chickpeas Recipe

Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page.

Step 1) Roast the Potatoes and Chickpeas

Preheat your oven and then toss your cubed potatoes and drained chickpeas in a mix of thyme, rosemary, salt, pepper, and olive oil in a baking dish. Add a halved lemon and a whole head of garlic, with the top sliced off.

Roast the mixture for 45 minutes until the potatoes are golden and crispy – but remove the lemons and garlic after 30 minutes.

Step 2) Make the Red Pepper Feta Dip

While the potatoes and chickpeas are roasting, make the red pepper feta dip. Add the juice from your roasted lemon, the roasted garlic bulbs (as many cloves as you like – I add 2 or 3, but I do like a lot of garlic!), the Greek yogurt, feta cheese, jarred roasted red pepper, black pepper, and a tablespoon of the oil from the jarred red peppers.

Blitz the ingredients in pulses until it is smooth and creamy. Be careful not to over blend the ingredients or your dip can go too runny. I like to pop the blended dip in the fridge while I prepare the rest of the dish.

Step 3) Make the Walnut & Pepper Dressing

Take your other roasted red pepper and dice it finely. Dice your walnuts and fresh parsley, and combine the three into a chunky dressing. You could also add a squeeze of lemon juice, some more seasoning, and a small drizzle of olive oil.

Step 4) Assemble The Dish

When the potatoes and chickpeas are done, toss them with ¾ of the walnut and pepper dressing. 

Spread the roasted red pepper feta dip onto a plate, then top with the potatoes and chickpea mix. Add the remainder of the walnuts and pepper dressing along with a sprinkle of chili flakes for a touch of heat.

Expert Tips!

• Take care not to overwhip the feta dip, as this can make it too runny. I make the dip by blending it in short pulses until it is combined and creamy. Popping the dip in the fridge will also help it thicken a little.
  
• If your potatoes are not crispy and golden after 45 minutes, continue cooking them until they are ready.
  
• Make sure your potatoes are cubed on the smaller size so they cook evenly and don’t leave the chickpeas too crispy when cooking.
  
• Shake the potatoes and chickpeas halfway through cooking to ensure they get crispy on all sides.

What To Serve With This Recipe

While this recipe was designed to be suitable as a main dish styled as a side plate, there’s never any harm in adding more elements, in my opinion! Especially if you’re planning on serving this dish as part of a large spread for a dinner party, for example.

Some recipes that would go so perfectly with this red pepper feta dip and the roasted potatoes include these easy roasted green beans, soft pillowy flatbreads to mop everything up or even this simple chickpea salad.

Storing

If you are planning on making enough to have leftovers, I would recommend storing the red pepper whipped feta and the potatoes/chickpeas separately to keep everything as fresh and delicious as possible.

Store both components in airtight containers in the refrigerator for up to 3-5 days. In theory, you could freeze the red pepper whipped feta dip but it may change in consistency when defrosted – it’s so quick to make, however, I’d recommend just enjoying it fresh.

FAQs

Is this red pepper feta dip recipe suitable for vegans?

If you use a vegan feta and a plant-based yogurt for the whipped feta, this recipe is easily made suitable for a vegan diet.

Can I use fresh red peppers for the feta dip?

Yes, you could use fresh red peppers for this recipe. Roast your red peppers for 45 minutes in the oven until the skins have blackened. Once the peppers have cooled, peel off the skins and discard the seeds/stems. You can now use them as you would the jarred red peppers.

Can I use dried chickpeas for the roasted potatoes and chickpeas?

Yes, you can use dried chickpeas for this recipe. You’ll need to soak and cook the chickpeas until ready to eat before you use them in this recipe.

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