Bold Bean Co
Your Cart
Your cart is empty
LET US KNOW WHAT YOU THINK
Dietary key
-
V
Vegetarian
-
V*
Vegetarian Option
-
Ve
Vegan
-
Ve*
Vegan Option
-
G
Gluten-Free
-
G*
Gluten-Free Option
-
D
Dairy-Free
-
D*
Dairy-Free Option
Whipped Feta, Roasted Peppers + Tomatoes and Crispy Chickpeas
Crispy Queen Chickpeas + sweet roasted red peppers on a bed of lemony whipped feta. Drizzle over some olive oil + tear up some crusty bread for the PERFECT dip. HUGE thanks to the legend that is Amy who let us share this #beanspo on our website for all you champs to enjoy. Amy creates loads of amazing recipes, check them out on their instagram here.
Ingredients
4 red peppers, halved and deseeded
150g cherry tomatoes
2 large pinches of saffron threads (optional)
2 tbsp paprika
1 tbsp honey
2 cloves garlic, thinly sliced
1 jar of Queen Chickpeas or Organic Chickpeas, drained
1 tbsp cumin
1 handful of parsley , finely chopped
200g block of feta
1/2 lemon juice
150g Greek yoghurt
Shop The Recipe
Directions
Preheat the oven to 180°C/160°C fan then line two trays with baking paper.
On one tray place the peppers and tomatoes then add the saffron, paprika, garlic, honey, 1 tbsp of paprika and 2 tbsp of olive oil, season and mix well.
On the other tray add the chickpeas, 1 tbsp paprika, the cumin and 2 tbsp of olive oil, season and mix well.
Place both in the oven for around 45 min, keep checking on the chickpeas so they don't burn and take out once crisp.
Meanwhile add the feta, yogurt, lemon, 1 tbsp olive oil and half the parsley to a blender and blend till smooth. Adjust the seasoning to taste.
Once the peppers are done, leave them to cool for a bit and then take off the skins.
Plate by spreading a layer of whipped feta and then top with the peppers and tomatoes, then the chickpeas and finally the parsley. Drizzle over the olive oil and then serve!
Save
Save
Save
Save
Save
Save
