Crispy chickpeas star in this easy appetizer.
We crisp up protein-packed chickpeas in a skillet and then coat them with earthy, warm spices.
Fresh oregano and a drizzle of subtly fruity olive oil add the finishing touch.
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Read on for our expert tips, including how to get the perfect consistency for the whipped feta.
Thoroughly pat chickpeas dry; add to the pan.
Cook, stirring occasionally, until crispy and browned, about 18 minutes.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
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.
Soak the dry chickpeas for 24 hours in a lot of water so they double in size.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Pat them drythe drier the betterand continue with Step 1 to dry-roast them.
If you have leftovers, make a run at store the chickpeas and the cheese separately.
If the chickpeas contain too much moisture before roasting, they will end up steaming instead of crisping.
Take the extra time to check that they are completely dry to prevent this from happening.
Pair this chickpea appetizer with pita chips, bread or crackers.
