Roasted Harissa Chickpeas with Feta and Herbs
Crispy chickpeas tossed in spicy harissa, topped with creamy feta and fresh mint for a balanced bite.
Recipe Author
Riff Kitchen@riffkitchen
Roasted Harissa Chickpeas with Feta and Herbs
Crispy chickpeas tossed in spicy harissa, topped with creamy feta and fresh mint for a balanced bite.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 20 cook
- 25 min
- servings
- 4
- effort
- Easy
Chef's note
The combination of hot, spiced chickpeas and cold, salty cheese creates a texturally diverse dish perfect for a fast weeknight dinner.
Method
7 steps · tap one to tick it off
Tips
Taste the harissa before using it all. Harissa pastes range from mild to fierce. If yours is very hot, use less and make up the coating with extra oil.
Use block feta in brine. Block feta crumbles into creamy pieces that soften on the hot chickpeas. Pre-crumbled feta is drier and saltier.
Tear the mint at the last moment. Mint bruises and darkens soon after it is cut. Tear the leaves over the pan just before serving.
Swaps
No fresh mint? Cilantro or parsley, scattered the same way.
No lemon? Lime, or a drizzle of red wine vinegar.
Storage
Fridge: 3 to 4 days in a sealed container. The chickpeas soften overnight and the mint darkens.
Freezer: Not worth freezing: the chickpeas lose their crisp edges and the feta goes wet.
Reheat: On a sheet pan in a 220°C oven, which crisps the chickpeas again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Chef's note
The combination of hot, spiced chickpeas and cold, salty cheese creates a texturally diverse dish perfect for a fast weeknight dinner.
Instructions
Follow the steps to perfection.
Tips
Taste the harissa before using it all. Harissa pastes range from mild to fierce. If yours is very hot, use less and make up the coating with extra oil.
Use block feta in brine. Block feta crumbles into creamy pieces that soften on the hot chickpeas. Pre-crumbled feta is drier and saltier.
Tear the mint at the last moment. Mint bruises and darkens soon after it is cut. Tear the leaves over the pan just before serving.
Swaps
No fresh mint? Cilantro or parsley, scattered the same way.
No lemon? Lime, or a drizzle of red wine vinegar.
Storage
Fridge: 3 to 4 days in a sealed container. The chickpeas soften overnight and the mint darkens.
Freezer: Not worth freezing: the chickpeas lose their crisp edges and the feta goes wet.
Reheat: On a sheet pan in a 220°C oven, which crisps the chickpeas again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix