Spiced Roasted Chickpeas with Whipped Feta and Crispy Pita Chips
Looking for a delectable snack that brings a bit of Middle Eastern flair to your table? These Za’atar spiced roasted chickpeas with whipped feta and crispy pita chips are here to elevate your taste buds. With a perfect balance of crunchy, creamy, and tangy, this easy appetizer is sure to impress.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons za’atar seasoning
- Salt to taste
- 1 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- Pita bread, cut into triangles for chips
- Extra olive oil for brushing
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chickpeas: Pat the drained chickpeas dry with a paper towel. In a bowl, toss the chickpeas with olive oil, za’atar seasoning, and salt until well coated.
- Roast the Chickpeas: Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes, or until crispy and golden brown, shaking the pan halfway through.
- Make the Whipped Feta: In a food processor, combine crumbled feta cheese, Greek yogurt, lemon juice, and a splash of olive oil. Blend until smooth and creamy. Adjust seasoning if necessary.
- Prepare the Pita Chips: While the chickpeas are roasting, brush pita triangles with olive oil and sprinkle with salt. Place on a baking sheet and bake for 10-12 minutes, or until crispy and golden.
- Serve: Once the chickpeas and pita chips are ready, serve the crispy chickpeas alongside the whipped feta and pita chips, garnished with fresh parsley if desired.
Cook’s tips
- Pat the chickpeas thoroughly dry before roasting to ensure maximum crispiness.
- Spread chickpeas in a single layer on the baking sheet; overcrowding will steam them instead of roasting.
- For extra flavor, sprinkle a pinch of smoked paprika or sumac over the whipped feta before serving.
- Make the pita chips ahead and store in an airtight container to keep them crunchy.
Substitutions
- Use plain Greek yogurt instead of regular Greek yogurt for a thicker dip.
- Swap za'atar with a mix of dried thyme, sesame seeds, and sumac if unavailable.
- Replace feta with ricotta salata or goat cheese for a different tangy profile.
- Use store-bought pita chips to save time if needed.
Storage & reheating
Store the roasted chickpeas and pita chips separately in airtight containers at room temperature for up to 3 days. Keep the whipped feta refrigerated in a sealed container for up to 4 days; bring to room temperature before serving.
Frequently asked questions
Can I make the whipped feta ahead of time?
Yes, you can prepare the whipped feta up to 2 days in advance. Store it in the refrigerator in an airtight container, and give it a quick stir before serving.
What if I don't have za'atar seasoning?
You can make a quick substitute by mixing 1 teaspoon dried thyme, 1 teaspoon toasted sesame seeds, and 1/2 teaspoon sumac (or lemon zest) to replace the za'atar.
How do I keep the chickpeas crispy after roasting?
Let them cool completely on the baking sheet before transferring to a container. Avoid covering them while warm, as steam will soften them. Re-crisp in a 350°F oven for a few minutes if needed.
Can I use dried chickpeas instead of canned?
Yes, but you'll need to soak and cook them first. Use about 1.5 cups of cooked chickpeas to replace one 15-oz can, and ensure they are thoroughly dried before roasting.
