Marinated Chickpeas With Whipped Feta
Tossed in a lemon forward and herby marinade, these marinated chickpeas with whipped feta make the perfect quick starter. You can even make the chickpeas in advance, saving you time in the kitchen when guests arrive. Or, enjoy this recipe for a simple yet elevated dinner.
Servings: 6 servings
Ingredients
Marinated Chickpeas
- 2 15-oz cans chickpeas 425 g each
- ¼ cup extra virgin olive oil 60 mL
- ¼ cup finely chopped Italian parsley
- 1 lemon 2 Tbsp juice and 1 tsp zest
- 1 medium shallot finely chopped
- 3 cloves garlic minced
- 2 Tbsp white wine vinegar 30 mL
- ¼ tsp salt
Whipped Feta
- 8 oz feta cheese room temperature, 226 g
- ¾ cup plain Greek yogurt room temperature, 180 g
- 1 Tbsp extra virgin olive oil 15 mL
Instructions
- Chickpeas: Stir together all Marinated Chickpea ingredients. This can be served right away, or marinated for a few hours (up to 5 days).
- Whipped Feta: In a food processor, whip together all Whipped Feta ingredients (this will blend up more smoothly if the ingredients are room temperature).
- Serve: Spread the feta dip onto a serving plate and spoon marinated chickpeas on top. Serve with crackers, veggies, or crusty bread!
Video
Notes
Storage: Leftovers can be kept in the fridge for up to 5 days. I try to keep the chickpeas and feta dip separate. Otherwise, the acid from the marinade causes the feta dip to separate. I don't recommend freezing them.
Nutrition
Serving: 1serving | Calories: 363kcal | Carbohydrates: 31.9g | Protein: 13.6g | Fat: 21.1g | Saturated Fat: 7.5g | Cholesterol: 34mg | Sodium: 887mg | Potassium: 284mg | Fiber: 5.7g | Sugar: 2.6g | Calcium: 235mg | Iron: 2mg
