Ingredients
Method
Marinated Chickpeas
- In a medium sized bowl, combine the cups of chickpeas, avocado oil, Italian seasoning, fresh cilantro, salt, & pepper.3 cups chickpeas (rinsed & drained if using canned-2 cans), 3 tbsp. avocado oil, 1½ tsp. Italian seasoning, 3 tbsp. fresh cilantro (torn into pieces), ½ tsp. salt , ½ tsp. pepper
- For best results, cover and let it sit in the fridge overnight.
Whipped Feta Base
- In a medium sized bowl, blend together the feta cheese, cream cheese, Greek yogurt, honey, garlic, and lemon zest. You can use a food processor or hand held mixer for this.8 oz. crumbled feta cheese (or an 8 oz. block, drained), 4 oz. already whipped cream cheese (or ½ of a block), ¼ cup plain Greek yogurt, drain off any extra liquid on the top, 1 tbsp. honey, 1 clove of minced garlic, zest from ½ of a lemon
Assembling the Salad/Dip
- In a large serving platter, spread the whipped feta into a thick base. You don't want this to be thin.
- Gently spoon the marinated chickpeas over the top.
- Garnish with a bit more cilantro and salt & pepper to taste.
- Slice cucumbers to go around the outer edge. You could also serve it with pita bread, crackers, baguette slices, or your favorite veggies. Enjoy!
