Name: Chickpeas and Roasted Carrots with Whipped Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: Whipped Feta:; 8 ounces feta cheese; ¼ cup yogurt; 4 ounces cream cheese (about ½ block); 1 garlic clove, minced; 1 teaspoon olive oil; 3–4 tablespoons water, for thinning as needed; Chickpeas and Carrots:; ¼ cup extra-virgin olive oil; 1 tablespoon maple syrup; 1 teaspoon smoked paprika; 1 teaspoon herbes de Provence; ½ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon sea salt; ½ teaspoon crushed red pepper flakes (adjust to taste); 1 (15-ounce) can chickpeas, drained and rinsed; 1 pound carrots, trimmed and quartered lengthwise

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A creamy whipped feta base layered with sweet-spicy roasted carrots and crispy chickpeas, this dish is both comforting and vibrant. Perfect as a flavorful appetizer, light lunch, or stunning party platter, it’s a beautiful balance of creamy, crispy, sweet, and savory.

Why You’ll Love This Recipe

This recipe offers a delicious mix of textures and flavors—silky whipped feta, caramelized carrots, and golden roasted chickpeas with a smoky-spiced kick. The maple syrup in the dressing brings a touch of sweetness, balanced by the tangy feta and warming spices. It’s elegant enough for entertaining but easy enough for a weeknight dinner. Plus, it’s naturally high in protein and fiber, making it a satisfying vegetarian option. Chickpeas and Roasted Carrots with Whipped Feta

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whipped Feta:
8 ounces feta cheese
¼ cup yogurt
4 ounces cream cheese (about ½ block)
1 garlic clove, minced
1 teaspoon olive oil
3–4 tablespoons water, for thinning as needed

Chickpeas and Carrots:
¼ cup extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 teaspoon herbes de Provence
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon sea salt
½ teaspoon crushed red pepper flakes (adjust to taste)
1 (15-ounce) can chickpeas, drained and rinsed
1 pound carrots, trimmed and quartered lengthwise

Directions

Make the whipped feta: In a food processor or blender, combine feta cheese, yogurt, cream cheese, garlic, and olive oil. Blend until smooth, adding water gradually until creamy and spreadable. Set aside.
Preheat oven to 425°F (220°C).
Prepare the dressing: In a small bowl, whisk olive oil, maple syrup, smoked paprika, herbes de Provence, garlic powder, cumin, sea salt, and red pepper flakes.
Season vegetables: Toss carrots with ¾ of the dressing. Toss chickpeas in a separate bowl with the remaining dressing.
Roast carrots: Spread carrots in a single layer on a baking sheet and roast for 15 minutes.
Add chickpeas: Push carrots to one side of the baking sheet, add chickpeas, and roast for another 12–15 minutes until carrots are tender and chickpeas are crispy.
Assemble: Spread whipped feta on a serving platter. Top with roasted carrots and chickpeas. Drizzle with extra olive oil and garnish with parsley or cilantro. Serve with warm pita or crusty bread.

Servings and timing

Servings: 6 servings
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Calories: 310 kcal per serving

Variations

Add roasted sweet potatoes or parsnips for extra variety.
Use honey instead of maple syrup for a slightly different sweetness.
Swap herbes de Provence for za’atar or Italian seasoning.
Add a squeeze of fresh lemon juice over the top before serving for brightness.
Mix a little harissa paste into the dressing for extra heat and smokiness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the whipped feta separately from the roasted vegetables and chickpeas. Reheat the vegetables and chickpeas in a 375°F (190°C) oven for 8–10 minutes to restore crispiness. The whipped feta can be served cold or brought to room temperature before assembling.

FAQs

Can I make the whipped feta ahead of time?

Yes, the whipped feta can be made up to 3 days in advance and stored in the refrigerator.

Can I use baby carrots instead of whole carrots?

Yes, baby carrots work well—just adjust roasting time since they may cook faster.

Can I use canned chickpeas without roasting them?

While you can, roasting the chickpeas gives them a crispy texture and richer flavor.

Is this recipe gluten-free?

Yes, as long as you serve it without bread or with gluten-free bread or crackers.

Can I make this dairy-free?

You can use plant-based feta, vegan cream cheese, and a dairy-free yogurt alternative.

What’s the best way to blend the whipped feta?

A food processor works best for a smooth, creamy texture, but a high-speed blender also works well.

Can I roast the carrots and chickpeas on separate pans?

Yes, this can help ensure even cooking and crispiness.

How can I make the dish spicier?

Increase the crushed red pepper flakes or add a pinch of cayenne pepper.

Can I serve this warm or cold?

It can be served either way, but slightly warm roasted vegetables with cool whipped feta create a great contrast.

What bread pairs best with this dish?

Warm pita, crusty sourdough, or flatbread are all excellent options for scooping.

Conclusion

Chickpeas and Roasted Carrots with Whipped Feta is a colorful, flavorful, and satisfying dish that’s perfect for sharing. With its combination of creamy, sweet, smoky, and spicy elements, it’s as visually appealing as it is delicious. Whether served as an appetizer, side dish, or light main, it’s sure to impress at any table.

Emma

Chickpeas and Roasted Carrots with Whipped Feta