Feta Chickpea Skillet
This warm & hearty dip is loaded with Mediterranean flair. The briny, fresh, salty imported Feta adds a light, creamy fresh pop of flavor. Serve with toasted bread or soft flatbreads.
Ingredients
For crostini:
- 1/2 baguette cut into 1/4-inch-thick slices
- 3 tbsps olive oil
For feta:
- 2 tbsps olive oil plus more for garnish
- 3 cloves garlic thinly sliced
- 1 bunch lacinato kale stems removed, torn into bite-size pieces
- 2 cups tomato sauce
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 lemon juiced
- Kosher salt and freshly ground black pepper to taste
- 1 12-ounce imported feta block, cut into 1/2-inch-thick planks
- Crushed red pepper flakes for garnish
Instructions
For crostini:
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet and
- drizzle with oil. Bake, flipping slices halfway through, until golden-brown, about 15 to 20
- minutes. Set aside for serving with feta.
For feta:
- Preheat oven to 350°F. Heat oil in large cast-iron skillet over medium heat. Add
- garlic and cook, stirring frequently, until fragrant and light golden-brown, about 1 minute.
- Add kale a handful at a time, and cook until wilted, about 3 to 5 minutes. Stir in tomato
- sauce, chickpeas and lemon juice. Season with salt and pepper, to taste. Nestle feta
- planks into sauce.
- Bake until feta has softened, about 10 to 15 minutes. Garnish with crushed red pepper
- flakes. Serve with crostini, and enjoy.
