- Pre-heat the oven to 200 fan. Chuck the chickpeas into bowl and add the olive oil. smoked paprika, garlic powder, dried oregano, chilli flakes and a good pinch of salt. Mix well and tip into a roasting tray. Roast for 20-25 minutes or until crispy but still soft inside.
- Meanwhile, blitz the feta together with the yogurt, garlic and lemon zest in a food processor until super smooth. Check the seasoning and add salt to taste.
- Swirl the feta onto a plate and top with the chickpeas. Drizzle over a little oil and serve immediately.
1 x 400g tin chickpeas, drained and dried
2 tbsp olive oil, plus extra for drizzling
2 tsp smoked paprika
2 tsp garlic powder
2 tsp dried oregano
1 tsp chilli flakes
1 clove garlic
The zest of ½ a lemon