Whipped Feta with Roasted Chickpeas
Creamy whipped feta with the tastiest roasted vegetables and crispy chickpeas. Serve with flatbread for dipping. This dish is creamy, crunchy, packed with protein. It makes a great lunch or dinner!
Ingredients
For the roasted vegetables & chickpeas:
500g carrots
1 bunch radishes
200g cherry tomatoes (on the vine if possible)
340g chickpeas (drained and rinsed)
2 tbsp olive oil
1 clove garlic (minced)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp honey
Salt and pepper, to taste
Fresh rosemary and thyme (for roasting)
For the whipped feta:
200g feta cheese
4 tbsp yogurt (Greek or plain)
1 tbsp honey
1 tsp paprika
Salt and pepper, to taste
Start me up
Wash the vegetables. Peel the carrots and cut them lengthwise into quarters. Halve the radishes.
Place the vegetables and chickpeas on a baking tray. Mix all the ingredients for the glaze and brush over the vegetables and chickpeas.
Place the baking tray in a preheated oven at 180°C for 20 min. Check if the carrots are cooked and add a few extra minutes if necessary.
Make the whipped feta. Add all the ingredients to a blender and mix until smooth and fluffy. Add a little water if the whipped feta does not become fluffy.
Place the whipped feta on a plate and garnish with the vegetables and chickpeas. Finish with fresh rosemary and thyme. Serve with flatbread.
Serve it with warm flatbread or a side salad—it’s satisfying, simple, and super delicious.
