Ingredients
Scale
**For the Marinated Chickpeas:**
- 2 cans (15 ounces each chickpeas, rinsed and drained)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3 tablespoons fresh cilantro (chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
**For the Whipped Feta:**
- 1 block (8 ounces feta cheese)
- 1/2 block (4 ounces cream cheese)
- 1/4 cup Greek yogurt
- 1 garlic clove (minced)
- Zest of 1/2 lemon
- 1 tablespoon honey
- 1/4 cup water
Instructions
**Marinated Chickpeas:**
- In a large mixing bowl, combine the drained and rinsed chickpeas.
- In a separate small bowl, whisk together the olive oil, dried oregano, smoked paprika, cilantro, salt, and black pepper.
- Pour the olive oil mixture over the chickpeas, toss to coat evenly, and let them marinate while you prepare the whipped feta. This will let the flavors meld together.
**Whipped Feta:**
- In a food processor, blend the block of feta cheese, cream cheese, Greek yogurt, garlic, lemon zest, and honey until smooth and creamy.
- If the mixture is too thick, add a little water to achieve the desired consistency.
- Taste and adjust the seasoning if necessary, adding more honey or lemon zest as desired.
**Assembly and Serving:**
- Take a serving platter or individual plates, spreading a generous layer of whipped feta on the bottom.
- Spoon the marinated chickpeas on top of the whipped feta.
- Garnish with freshly chopped cilantro and crushed red pepper flakes for some heat.
- Optionally, drizzle a bit of extra olive oil on top and sprinkle with additional smoked paprika or black pepper for extra flavor.