Description
Creamy, tangy red pepper feta dip is paired with crispy roasted potatoes, seasoned chickpeas, and savory roasted red peppers for a colorful Mediterranean-inspired meal. It’s satisfying, vegetarian, easy to prepare, and packed with contrasting creamy and crispy textures.
Ingredients
Scale
For the Roasted Potatoes
- 1 1/2 pounds baby or Yukon Gold potatoes, cut into 1-inch pieces
- 1 1/2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
For the Red Pepper Feta Dip
- 8 ounces feta cheese
- 1 cup roasted red peppers, drained
- 1/2 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon smoked paprika
- Black pepper, to taste
For Serving
- 1/2 cup chopped roasted red peppers
- 2 tablespoons chopped fresh parsley
- Extra-virgin olive oil, for drizzling
- Lemon wedges, optional
Instructions
- Preheat the oven: Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Season the potatoes: Add the chopped potatoes to the baking sheet. Toss with olive oil, oregano, garlic powder, salt, and black pepper. Spread them into a single layer.
- Roast the potatoes: Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy around the edges.
- Prepare the chickpeas: Pat the chickpeas dry with paper towels. Toss them with olive oil, smoked paprika, cumin, and salt.
- Roast the chickpeas: Add the chickpeas to a separate baking sheet or alongside the potatoes if there is enough room. Roast for 20–25 minutes, stirring once, until lightly crisp and golden.
- Make the red pepper feta dip: Add feta, roasted red peppers, Greek yogurt, olive oil, garlic, lemon juice, smoked paprika, and black pepper to a food processor. Blend until creamy and mostly smooth. Scrape down the sides as needed.
- Assemble: Spread the red pepper feta dip generously over a large serving plate or shallow bowl. Arrange the crispy potatoes and roasted chickpeas around and over the dip.
- Finish and serve: Spoon the chopped roasted red peppers over the top. Sprinkle with fresh parsley and finish with a light drizzle of olive oil. Serve warm and dig in!
Notes
- Dry the chickpeas well: Removing excess moisture helps them become crisp instead of soft.
- Give those potatoes room: An overcrowded pan steams potatoes rather than roasting them. Nobody invited soggy potatoes to dinner.
- Adjust the dip: For a thinner, silkier consistency, blend in 1–2 teaspoons of olive oil or water at a time.
- Watch the salt: Feta is naturally salty, so taste the dip before adding additional salt.
- Meal prep: Prepare the dip and roasted components separately and refrigerate them in airtight containers. Reheat the potatoes and chickpeas before serving.
- Storage: Refrigerate leftovers for up to 3–4 days.
- Gluten-free: The listed ingredients are naturally gluten-free, but check packaged ingredient labels if cooking for someone with celiac disease or a gluten sensitivity.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting, Blending
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~590 kcal
- Sugar: ~7 g
- Sodium: ~950 mg
- Fat: ~30 g
- Saturated Fat: ~11 g
- Unsaturated Fat: ~17 g
- Trans Fat: 0 g
- Carbohydrates: ~61 g
- Fiber: ~10 g
- Protein: ~20 g
- Cholesterol: ~50 mg