Season the chickpeas

• Drain the chickpeas and pat them dry in a mixing bowl.
• Toss with the harissa, oregano, smoked paprika, olive oil, salt and pepper until evenly coated.

Roast the chickpeas

• Spread the chickpeas on a baking tray in a single layer.
• Roast until golden and crispy, stirring halfway through.

Make the whipped feta

• Add the Greek yoghurt, feta, extra virgin olive oil, lemon juice and zest, salt and pepper to a food processor.
• Blitz into a super creamy sauce, adding a dash of ice cold water if it needs thinning.

Toast the pita chips

• Cut the pita into chips and toast them until crisp.

Plate and serve

• Spread the whipped feta on a plate and pile the harissa chickpeas on top.
• Scatter over the chopped parsley and mint.
• Serve with the toasted pita chips, baby cucumbers and radishes.