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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Active Time:30 minsTotal Time:30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:8
Servings:
8
Jump to recipeTheseCrispy Chickpeas over Whipped Fetaare sure to be a hit at your next party! We crisp up protein-packed chickpeas in a skillet and then coat them with earthy, warm spices. They sit atop whipped feta that is made even creamier with a bit of Greek-style yogurt flavored with pungent garlic and bright lemon. Fresh oregano and a drizzle of subtly fruity olive oil add the finishing touch. Read on for our expert tips, including how to get the perfect consistency for the whipped feta.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We prefer using feta in brine, rather than pre-crumbled or vacuum-sealed feta, because it will make a perfectly smooth dip.If your whipped feta is too thick, stream in some water in small increments—only a few teaspoons at a time. Add too much, and you might end up with a loose dip.You can add za’atar to the whipped feta for a savory flavor, or add some sumac for a pop of color.As a shortcut, use a spice blend like garam masala instead of the individual spices we call for.Nutrition NotesChickpeas, also known as garbanzo beans, are a type of legume. They provide plant protein, fiber, complex carbohydrates, folate, iron and potassium. These nutrients, combined with chickpeas’ antioxidants, help to reduce inflammation and disease risk.Fetacontributes some calcium and protein to this dish. Because it is salty, if you’re watching your sodium intake or your body is sensitive to it, stick with one serving of the whipped feta or consider swapping it with alow-sodium cheeselike ricotta or cottage cheese.Herbsandspicesin recipes not only add layers of flavor but they can also contribute vitamins, minerals and antioxidants. Throughout the world, herbs and spices are used for their health benefits. For example,turmericis known for its anti-inflammatory properties. And coriander may help protect against cognitive decline.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Jump to recipe
TheseCrispy Chickpeas over Whipped Fetaare sure to be a hit at your next party! We crisp up protein-packed chickpeas in a skillet and then coat them with earthy, warm spices. They sit atop whipped feta that is made even creamier with a bit of Greek-style yogurt flavored with pungent garlic and bright lemon. Fresh oregano and a drizzle of subtly fruity olive oil add the finishing touch. Read on for our expert tips, including how to get the perfect consistency for the whipped feta.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We prefer using feta in brine, rather than pre-crumbled or vacuum-sealed feta, because it will make a perfectly smooth dip.If your whipped feta is too thick, stream in some water in small increments—only a few teaspoons at a time. Add too much, and you might end up with a loose dip.You can add za’atar to the whipped feta for a savory flavor, or add some sumac for a pop of color.As a shortcut, use a spice blend like garam masala instead of the individual spices we call for.Nutrition NotesChickpeas, also known as garbanzo beans, are a type of legume. They provide plant protein, fiber, complex carbohydrates, folate, iron and potassium. These nutrients, combined with chickpeas’ antioxidants, help to reduce inflammation and disease risk.Fetacontributes some calcium and protein to this dish. Because it is salty, if you’re watching your sodium intake or your body is sensitive to it, stick with one serving of the whipped feta or consider swapping it with alow-sodium cheeselike ricotta or cottage cheese.Herbsandspicesin recipes not only add layers of flavor but they can also contribute vitamins, minerals and antioxidants. Throughout the world, herbs and spices are used for their health benefits. For example,turmericis known for its anti-inflammatory properties. And coriander may help protect against cognitive decline.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
TheseCrispy Chickpeas over Whipped Fetaare sure to be a hit at your next party! We crisp up protein-packed chickpeas in a skillet and then coat them with earthy, warm spices. They sit atop whipped feta that is made even creamier with a bit of Greek-style yogurt flavored with pungent garlic and bright lemon. Fresh oregano and a drizzle of subtly fruity olive oil add the finishing touch. Read on for our expert tips, including how to get the perfect consistency for the whipped feta.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients6tablespoonsextra-virgin olive oil, divided1 (15-ounce) canno-salt-added chickpeas, rinsed1teaspoonground coriander½teaspoonsmoked paprika½teaspoonground turmeric¼teaspoonground cumin¼teaspoonsalt1½cupscrumbledfeta cheese¼cuplow-fat strained plain (Greek-style) yogurt1clovegarlic, grated1teaspoonlemon juice2teaspoonschoppedfresh oregano, dividedPita chipsfor serving (optional)
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsextra-virgin olive oil, divided
1 (15-ounce) canno-salt-added chickpeas, rinsed
1teaspoonground coriander
½teaspoonsmoked paprika
½teaspoonground turmeric
¼teaspoonground cumin
¼teaspoonsalt
1½cupscrumbledfeta cheese
¼cuplow-fat strained plain (Greek-style) yogurt
1clovegarlic, grated
1teaspoonlemon juice
2teaspoonschoppedfresh oregano, divided
Pita chipsfor serving (optional)
DirectionsHeat 2 tablespoons oil in a large skillet over medium heat. Thoroughly pat chickpeas dry; add to the pan. Cook, stirring occasionally, until crispy and browned, about 18 minutes. Add 1 teaspoon coriander, ½ teaspoon each paprika and turmeric, ¼ teaspoon each cumin and salt and 1 tablespoon oil; cook over medium-high heat, stirring constantly, until the chickpeas are fragrant and coated in the spice mixture, 1 to 2 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielMeanwhile, combine 1½ cups feta, ¼ cup yogurt, 2 tablespoons oil, grated garlic and 1 teaspoon each lemon juice and oregano in a food processor; process until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a serving bowl; top with the crispy chickpeas. Drizzle with the remaining 1 tablespoon oil and sprinkle with the remaining 1 teaspoon oregano. Serve with pita chips, if desired.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielNutrition InformationServing Size: about 2 Tbsp. whipped feta & 2 Tbsp. chickpeasCalories 203, Fat 16g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrates 9g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 274mg, Potassium 137mgFrequently Asked QuestionsYes, you can. Soak the dry chickpeas for 24 hours in a lot of water so they double in size. Pat them dry—the drier the better—and continue with Step 1 to dry-roast them.You can, but we suggest enjoying it the day you make it so the chickpeas are at their best in flavor and texture. If you have leftovers, try to store the chickpeas and the cheese separately. The chickpeas can be stored at room temperature in a loosely covered container for 4 to 5 days, but they will become less crispy with each day that passes. Alternatively, you can store the chickpeas in the freezer in a well-sealed bag for up to 1 month. Either way, you can crisp them up a bit in a 400°F oven for 5 to 10 minutes. The feta mixture should be placed in an airtight container and stored in the fridge, where it should be good for 5 to 7 days.If the chickpeas contain too much moisture before roasting, they will end up steaming instead of crisping. Take the extra time to make sure they are completely dry to prevent this from happening.Pair this chickpea appetizer with pita chips, bread or crackers. If you make extra chickpeas, you can use them as a delightful crunchy topping for soups and salads.EatingWell.com, September 2024
Directions
Heat 2 tablespoons oil in a large skillet over medium heat. Thoroughly pat chickpeas dry; add to the pan. Cook, stirring occasionally, until crispy and browned, about 18 minutes. Add 1 teaspoon coriander, ½ teaspoon each paprika and turmeric, ¼ teaspoon each cumin and salt and 1 tablespoon oil; cook over medium-high heat, stirring constantly, until the chickpeas are fragrant and coated in the spice mixture, 1 to 2 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielMeanwhile, combine 1½ cups feta, ¼ cup yogurt, 2 tablespoons oil, grated garlic and 1 teaspoon each lemon juice and oregano in a food processor; process until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a serving bowl; top with the crispy chickpeas. Drizzle with the remaining 1 tablespoon oil and sprinkle with the remaining 1 teaspoon oregano. Serve with pita chips, if desired.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielNutrition InformationServing Size: about 2 Tbsp. whipped feta & 2 Tbsp. chickpeasCalories 203, Fat 16g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrates 9g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 274mg, Potassium 137mgFrequently Asked QuestionsYes, you can. Soak the dry chickpeas for 24 hours in a lot of water so they double in size. Pat them dry—the drier the better—and continue with Step 1 to dry-roast them.You can, but we suggest enjoying it the day you make it so the chickpeas are at their best in flavor and texture. If you have leftovers, try to store the chickpeas and the cheese separately. The chickpeas can be stored at room temperature in a loosely covered container for 4 to 5 days, but they will become less crispy with each day that passes. Alternatively, you can store the chickpeas in the freezer in a well-sealed bag for up to 1 month. Either way, you can crisp them up a bit in a 400°F oven for 5 to 10 minutes. The feta mixture should be placed in an airtight container and stored in the fridge, where it should be good for 5 to 7 days.If the chickpeas contain too much moisture before roasting, they will end up steaming instead of crisping. Take the extra time to make sure they are completely dry to prevent this from happening.Pair this chickpea appetizer with pita chips, bread or crackers. If you make extra chickpeas, you can use them as a delightful crunchy topping for soups and salads.
Heat 2 tablespoons oil in a large skillet over medium heat. Thoroughly pat chickpeas dry; add to the pan. Cook, stirring occasionally, until crispy and browned, about 18 minutes. Add 1 teaspoon coriander, ½ teaspoon each paprika and turmeric, ¼ teaspoon each cumin and salt and 1 tablespoon oil; cook over medium-high heat, stirring constantly, until the chickpeas are fragrant and coated in the spice mixture, 1 to 2 minutes.
Meanwhile, combine 1½ cups feta, ¼ cup yogurt, 2 tablespoons oil, grated garlic and 1 teaspoon each lemon juice and oregano in a food processor; process until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a serving bowl; top with the crispy chickpeas. Drizzle with the remaining 1 tablespoon oil and sprinkle with the remaining 1 teaspoon oregano. Serve with pita chips, if desired.
Nutrition InformationServing Size: about 2 Tbsp. whipped feta & 2 Tbsp. chickpeasCalories 203, Fat 16g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrates 9g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 274mg, Potassium 137mg
Nutrition Information
Serving Size: about 2 Tbsp. whipped feta & 2 Tbsp. chickpeasCalories 203, Fat 16g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrates 9g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 274mg, Potassium 137mg
Serving Size: about 2 Tbsp. whipped feta & 2 Tbsp. chickpeas
Calories 203, Fat 16g, Saturated Fat 5g, Cholesterol 20mg, Carbohydrates 9g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 274mg, Potassium 137mg
Frequently Asked QuestionsYes, you can. Soak the dry chickpeas for 24 hours in a lot of water so they double in size. Pat them dry—the drier the better—and continue with Step 1 to dry-roast them.You can, but we suggest enjoying it the day you make it so the chickpeas are at their best in flavor and texture. If you have leftovers, try to store the chickpeas and the cheese separately. The chickpeas can be stored at room temperature in a loosely covered container for 4 to 5 days, but they will become less crispy with each day that passes. Alternatively, you can store the chickpeas in the freezer in a well-sealed bag for up to 1 month. Either way, you can crisp them up a bit in a 400°F oven for 5 to 10 minutes. The feta mixture should be placed in an airtight container and stored in the fridge, where it should be good for 5 to 7 days.If the chickpeas contain too much moisture before roasting, they will end up steaming instead of crisping. Take the extra time to make sure they are completely dry to prevent this from happening.Pair this chickpea appetizer with pita chips, bread or crackers. If you make extra chickpeas, you can use them as a delightful crunchy topping for soups and salads.
Frequently Asked Questions
Yes, you can. Soak the dry chickpeas for 24 hours in a lot of water so they double in size. Pat them dry—the drier the better—and continue with Step 1 to dry-roast them.
You can, but we suggest enjoying it the day you make it so the chickpeas are at their best in flavor and texture. If you have leftovers, try to store the chickpeas and the cheese separately. The chickpeas can be stored at room temperature in a loosely covered container for 4 to 5 days, but they will become less crispy with each day that passes. Alternatively, you can store the chickpeas in the freezer in a well-sealed bag for up to 1 month. Either way, you can crisp them up a bit in a 400°F oven for 5 to 10 minutes. The feta mixture should be placed in an airtight container and stored in the fridge, where it should be good for 5 to 7 days.
If the chickpeas contain too much moisture before roasting, they will end up steaming instead of crisping. Take the extra time to make sure they are completely dry to prevent this from happening.
Pair this chickpea appetizer with pita chips, bread or crackers. If you make extra chickpeas, you can use them as a delightful crunchy topping for soups and salads.
EatingWell.com, September 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
