Crispy Chickpea & Snap Pea Bowl with Whipped Lemon Feta
This Crispy Chickpea & Snap Pea Bowl with Whipped Lemon Feta is a new-wave Mediterranean dish that’s crunchy, creamy, herbaceous, and satisfying. Roasted spiced chickpeas bring protein and texture, while fresh snap peas, cucumber, and arugula add cool crispness. Everything sits over a silky whipped lemon feta and is topped with a lemony olive oil drizzle.
⏱️ Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
For the Crispy Chickpeas:
1 can (15 oz) chickpeas, rinsed, drained & patted dry
1 tablespoon olive oil
½ teaspoon smoked paprika
¼ teaspoon ground cumin
Salt and pepper, to taste
Fresh Components:
1 cup snap peas, sliced on the diagonal
1 small cucumber, sliced into half moons
2 handfuls baby arugula or baby spinach
2 tablespoons fresh dill or mint, chopped
Whipped Lemon Feta:
½ cup crumbled feta cheese
2 tablespoons plain Greek yogurt
1 tablespoon olive oil
Juice of ½ lemon
1 teaspoon lemon zest
Pinch of black pepper
Instructions:
1. Roast the Chickpeas:
Preheat oven or air fryer to 400°F (200°C). Toss chickpeas with olive oil, paprika, cumin, salt, and pepper. Roast for 15 minutes, shaking halfway, until golden and crisp.
2. Make the Whipped Feta:
In a food processor or with a hand blender, whip together feta, yogurt, olive oil, lemon juice, zest, and black pepper until smooth and creamy. Set aside.
3. Assemble the Bowl:
In each bowl or plate, smear a spoonful of whipped feta as the base. Pile on arugula, snap peas, cucumber, and herbs.
4. Top & Finish:
Add the warm crispy chickpeas on top. Drizzle with olive oil and a squeeze of lemon. Garnish with extra herbs or feta if desired.
Notes:
Vegan Option: Use whipped cashew cream or vegan feta in place of whipped feta.
Add Grains: Serve over quinoa or farro for a heartier bowl.
Flavor Boost: Add a drizzle of honey or pomegranate molasses for contrast.
❓ Frequently asked questions FAQ
Q: Can I prep the chickpeas in advance?
A: Yes! Store crispy chickpeas in an open container at room temp for 1–2 days.
Q: What if I don’t have snap peas?
A: Try thinly sliced green beans, shredded carrots, or snow peas instead.
Q: Is this good cold?
A: Absolutely — it’s great as a chilled lunch or picnic salad.
Nutritional Information
Calories 285 kcal
Protein 11 g
Carbohydrates 22 g
Fiber 6 g
Sodium 410 mg
Vitamin C 25% DV
Calcium 15% DV