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Harissa Chickpeas with Whipped Feta

  • Author: Lindsay
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


Harissa Chickpeas with Whipped Feta! Perfectly spicy/saucy/tomato-y chickpeas smothered in creamy, garlicky whipped feta and served with naan, lemons, and cucumbers. Your next weeknight wonder! 


Units Scale

Whipped Feta:

  • one 46 oz. container of feta
  • a knob of cream cheese or a spoonful Greek yogurt
  • 1 small clove garlic

Harissa Chickpeas:

  • 2 tablespoons olive oil
  • 23 cloves garlic
  • 12 tablespoons harissa paste (2 tablespoons would be medium spicy)
  • one 14-ounce can fire-roasted crushed tomatoes
  • two 14-ounce cans chickpeas, rinsed and drained
  • 1 teaspoon salt
  • squeeze of lemon juice
  • 2 tablespoons chopped parsley (optional)
  • 1/4 cup golden raisins (optional but sweet and yummy)


  • 4 pieces pita or naan
  • 1 diced cucumber
  • 1 lemon, cut into wedges
  • 1/2 cup olives


  1. Make the Whipped Feta: In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and creamy and “whipped.” Add a little water as needed to loosen it up.
  2. Make the Chickpeas: Add the olive oil to a pan over medium high heat. Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Using a potato masher or similar tool, mash some of the chickpeas so the mixture becomes a little more creamy. Season with lemon juice, salt, and parsley. Stir in the raisins. Add a little bit of water if you need to to keep everything nice and saucy.
  3. Serve: Serve harissa chickpeas on a plate with all your faves. Top with whipped feta and anything else you like (aka all of it. everything.). IT’S JUST SO GOOD.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Mediterranean-Inspired

Keywords: harissa chickpeas, whipped feta, harissa recipe