Red Pepper Feta Dip with Potatoes & Chickpeas
634kcal
Ingredients
For the Potatoes & Chickpeas
- 2 large baking potatoes
- 400 g chickpeas drained
- 2 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- salt and pepepr to taste
- 3 garlic cloves
For the Red Pepper Whipped Feta
- 1 whole roasted red pepper jarred
- 200 g feta cheese
- 150 g Greek yogurt
- ½ lemon (juice)
- 1 tablespoon oil from the jarred red peppers
- 1 teaspoon black pepper
For the Walnut/Pepper/Parsley Dressing
- 1 whole roasted red pepper jarred
- 20 g fresh parsley
- 20 g walnuts
Equipment
Method
- Preheat your oven to 400F | 200F.
- Cube your potatoes and add them to a baking dish along with the chickpeas. Toss the potatoes and chickpeas in the oil and seasonings, then add the garlic cloves (from the whipped feta ingredients).2 large baking potatoes, 400 g chickpeas, 2 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon rosemary, salt and pepepr
- Place the dish in the oven and roast for 45 minutes, removing the lemon and garlic after 30 minutes and flipping the potatoes.
- Once you have retrieved the garlic, make the red pepper whipped feta.3 garlic cloves
- Combine all of the ingredients for the dip and blend in pulses until smooth and creamy. Place the dip in the fridge while you assemble the rest of the dish.1 whole roasted red pepper, 200 g feta cheese, 150 g Greek yogurt, ½ lemon, 1 tablespoon oil from the jarred red peppers, 1 teaspoon black pepper, 1 whole roasted red pepper
- Make the walnut & pepper dressing by finely dicing walnuts, red pepper, and fresh parsley.20 g fresh parsley, 20 g walnuts
- Once the potatoes and chickpeas are cooked, toss them with the walnut & pepper dressing, reserving a quarter of it.
- Spread the whipped feta over a plate, then top with the potatoes. Finish with the remaining dressing and a sprinkle of chili flakes.
Nutrition
Serving1gCalories634kcalCarbohydrates60gProtein23gFat36gSaturated Fat13gPolyunsaturated Fat21gCholesterol62mgSodium1445mgFiber8gSugar12g
Notes
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.