Healthy Recipes Ingredients Healthy Bean Recipes Healthy Chickpea Recipes Crispy Chickpeas over Whipped Feta 5.0 (2) 2 Reviews Crispy chickpeas star in this easy appetizer. The complex blend of spices brings a smoky finish to the dish, accented by fresh oregano and an extra drizzle of olive oil to carry the flavors. We love pita bread for serving, but it also pairs well with fresh vegetables—or serve it as part of a mezze platter. By Craig Ruff Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. EatingWell's Editorial Guidelines Published on September 11, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Active Time: 30 mins Total Time: 30 mins Servings: 8 Nutrition Profile: No Added Sugar Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free Jump to recipe These Crispy Chickpeas over Whipped Feta are 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! 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 Notes Chickpeas, 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. Feta contributes 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 a low-sodium cheese like ricotta or cottage cheese. Herbs and spices in 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, turmeric is 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 Cook Mode (Keep screen awake) Ingredients 6 tablespoons extra-virgin olive oil, divided 1 (15-ounce) can no-salt-added chickpeas, rinsed 1 teaspoon ground coriander ½ teaspoon smoked paprika ½ teaspoon ground turmeric ¼ teaspoon ground cumin ¼ teaspoon salt 1½ cups crumbled feta cheese ¼ cup low-fat strained plain (Greek-style) yogurt 1 clove garlic, grated 1 teaspoon lemon juice 2 teaspoons chopped fresh oregano, divided Pita chips for serving (optional) 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 Montiel 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. Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel 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 Frequently Asked Questions Can I use dried chickpeas instead of canned? 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. Can I make this recipe ahead? 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. Why are my chickpeas not crispy? 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. What goes with crispy chickpeas? 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 Rate It Print Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines