Warm Feta with Crispy Chickpeas and Lemon Breadcrumbs
Ingredients
- 8 ouncesfeta cheese (block or crumbled)
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 4 tablespoonolive oil
- 3 clovegarlic
- 1 wholelemon
- ⅓ cuppanko breadcrumbs
- ¼ cupfresh dill (loosely packed)
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 3 cupfresh spinach or arugula (optional, for serving)
Prep
- 01
Mince 3 cloves garlic.
- 02
Zest 1 lemon, then halve it for juicing.
- 03
Roughly chop fresh dill.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the drained chickpeas, season with 1/2 teaspoon salt and a few grinds of black pepper, and cook for 5–7 minutes, stirring occasionally, until they begin to brown and crisp. Transfer to a plate.
- 02
In the same skillet, add the remaining 2 tablespoons olive oil. When shimmering, add the panko and toast over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant. Remove from heat and stir in the remaining salt and red pepper flakes. Transfer to a small bowl.
- 03
Place the feta in the center of the skillet (no need to clean it) and cook over medium heat for 2–3 minutes until the bottom begins to soften and lightly brown.
- 04
Scatter the crispy chickpeas around the feta, then sprinkle the lemon breadcrumbs and fresh dill on top. Squeeze the lemon juice over everything.
- 05
Serve warm directly from the skillet with crusty bread or over a bed of fresh spinach or arugula.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh mint or parsley can replace the dill for a different fresh note. If you like heat, a few dashes of hot sauce drizzled over the finished dish adds brightness.
This recipe is best served warm, straight from the skillet. Leftovers keep for 2–3 days in an airtight container and can be gently reheated in a 300°F oven for 5 minutes. Serve with crusty bread, pita, or crackers for dipping.