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–+ servings
A slice of toast on a white plate onto which is spread a generous helping of whipped feta. On top of this are smoky cooked chickpeas and spinach which has all been drizzled with a little olive oil.
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Chickpeas and Spinach with Whipped Feta on Toast

This simple dish of whipped feta spread onto sourdough and topped with smoky chickpeas and spinach makes a great lunch or light evening meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, Lunch
Cuisine: British, Mediterranean
Keyword: Chickpea, Feta, Sourdough, spinach, Whipped Feta
Servings: 2
Calories: 595kcal

Equipment

  • small blender
  • medium non-stick frying pan with lid

Ingredients

  • 100 g feta cheese
  • 1 tsp lemon zest
  • 3 tbsp Greek yoghurt
  • 4 tbsp extra virgin olive oil plus extra to drizzle
  • 2 slices sourdough thick slices are best
  • 1 clove garlic
  • 1 can chickpeas or 250g of dried cooked chickpeas
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 100 g baby spinach or spinach sliced
  • 1 tbsp sherry vinegar

Instructions

  • Crumble the feta cheese into a small blender and add in the lemon zest, Greek yoghurt, and 2 tablespoons of olive oil (reserve the rest for the chickpeas). Blend until smooth and set aside,
  • Toast the 2 pieces of sourdough. Cut the garlic in half and rub each slice of toast with the cut side of the garlic halves. Once you've done this, grate the garlic.
  • In a medium frying pan or casserole dish, heat the remaining 2 tablespoons of oil over a medium heat. Add the chickpeas and stir every now and then for 3-4 minutes. Add in the garlic, smoked paprika and ground cumin. Stir well and cook for another 2 minutes. Add your washed spinach to the pan (it's good if it has a little water on the leaves and you want a little moisture) and pour in the tablespoon of sherry vinegar. Pop on the lid and leave for a couple of minutes.
  • Put your sourdough toast (that's been rubbed with garlic) onto 2 serving plates and spread on the whipped feta cheese.
  • Give the spinach and chickpea dish a few stirs, and when the spinach is wilted, spoon it on top of the whipped feta and toast. Drizzle with a little olive oil and serve.

Notes

  • Instead of spinach, courgette also works well in this dish, complementing the salty/zesty feta and the smokiness of the chickpeas. The courgette will need more cooking than the spinach. Allow 3-4 minutes for the courgette to soften slightly but still retain some bite.
  • If you love whipped feta, like I do, then you should also try my courgette and feta fritters which I serve together with whipped feta.
  • Try this dish with other beans and legumes. It would be great with butter beans or cannellini beans as well. Just use a can of the beans in the same way as the chickpeas.

Nutrition

Calories: 595kcal | Carbohydrates: 40g | Protein: 17g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 48mg | Sodium: 1012mg | Potassium: 484mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5435IU | Vitamin C: 16mg | Calcium: 382mg | Iron: 5mg