Crispy spiced chickpeas over lemony yogurt with feta and herbs. Deeply satisfying.
At a Glance
Prep
5m
Cook
25m
Serves
1
Difficulty
Easy
Ingredients
- chickpeas, drained, rinsed, and dried 1 can
- olive oil 1.5 tbsp
- smoked paprika 1 tsp
- cumin 1/2 tsp
- Greek yogurt 1/2 cup
- feta, crumbled 50g
- lemon juice squeeze
- fresh mint or parsley handful
Method
-
Roast chickpeas
Toss the 1 can of dried chickpeas with 1.5 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and salt. Spread on a baking sheet and roast at 425F/220C for 20 to 25 minutes until deeply golden and crispy.
-
Build bowl
Spoon 1/2 cup of Greek yogurt into a bowl, season with lemon juice and salt. Top with the roasted chickpeas, 50g of crumbled feta, and fresh herbs.
Slop Notes
Drying the chickpeas thoroughly before roasting is what makes them crispy rather than chewy.