Description
Roasted Potatoes and Chickpeas with Red Pepper Whipped Feta is a cozy, colorful vegetarian dinner featuring crispy potatoes, spiced chickpeas, creamy whipped feta, and a crunchy walnut-parsley drizzle.
Ingredients
• 2 large baking potatoes
• 1 can (15 oz) chickpeas, drained
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp flaky salt
• 1 tsp black pepper
• 1 roasted red pepper (jarred)
• 7 oz feta cheese
• 1/2 cup Greek yogurt
• 3 cloves roasted garlic
• Juice of 1 lemon
• 1 tbsp oil from jarred red peppers
• 1/4 cup fresh parsley
• 1/4 cup walnuts
Instructions
1. Preheat oven to 400°F (200°C). Cube potatoes and rinse chickpeas.
2. Toss potatoes and chickpeas with olive oil, thyme, rosemary, salt, and pepper. Add lemon halves and garlic cloves. Roast for 30 minutes.
3. Remove garlic and lemon, flip potatoes, and roast for another 15 minutes until golden and crisp.
4. Blend roasted garlic, red pepper, feta, yogurt, lemon juice, and pepper into a smooth whipped feta.
5. Finely chop parsley, walnuts, and second red pepper for the dressing.
6. Spread whipped feta on a plate, top with roasted mixture, drizzle walnut dressing, and garnish with chili flakes.
Notes
– Block feta gives a creamier whipped result than crumbled.
– Plant-based feta and dairy-free yogurt can be used for a vegan version.
– Store components separately in the fridge for up to 4 days.
– Toss leftovers into salads or grain bowls.
– To reheat, use oven or air fryer for best texture.
- Prep Time: 15
- Cook Time: 45
- Method: Oven Roasted
- Cuisine: Mediterranean