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Harissa Roasted Chickpeas with Whipped Feta & Toasted Pita
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Harissa Roasted Chickpeas with Whipped Feta & Toasted Pita

40 minServes 2Nutri-Score C€€
from @bytheforkful15 imports1 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chickpeas (drained from the tin)Pantry240 g
  • harissaPantry15 ml
  • dried oreganoSpices2 g
  • smoked paprikaSpices2 g
  • olive oil (for the chickpeas)Pantry15 ml
  • saltSpices2 g
  • black pepperSpices1 g
  • Greek yoghurtDairy60 g
  • feta cheeseDairy100 g
  • extra virgin olive oil (good quality, for the dip)Pantry30 ml
  • lemon (juice and zest)Produce1 piece
  • ice cold water (only if needed to thin the dip)Other30 ml
  • parsley (chopped)Produce10 g
  • mint (chopped)Produce10 g
  • pita bread (cut into chips)Bakery2 pieces
  • baby cucumbers (to serve)Produce3 pieces
  • radishes (to serve)Produce6 pieces

per serving

Nutrition

459kcal

Carbs
48 g
Proteins
17 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Food processor

step by step

Method

  1. 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.
    Step 1

  2. Roast the chickpeas

    • Spread the chickpeas on a baking tray in a single layer.
    • Roast until golden and crispy, stirring halfway through.
    Step 2

  3. 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.
    Step 3

  4. Toast the pita chips

    • Cut the pita into chips and toast them until crisp.
    Step 4

  5. 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.
    Step 5
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