Crispy chickpeas and crumbled feta come together in a warm dip that's ready faster than you'd expect. The shelf gives you only the cheese, but pantry staples turn it into a complete weeknight dinner with zero fuss.

Serves 2. 30 minutes, 10 at the stove.

About 1230 calories a serving, 61 g protein, 173 g carbohydrate, 36 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Drain one 15-ounce can of chickpeas and pat them dry on a kitchen towel, then toss them with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan. Roast until golden and crisp, about 20 minutes, shaking the pan halfway through.20 min
2. While the chickpeas roast, mince 2 garlic cloves and warm 2 tablespoons oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then add 1 cup crumbled feta and stir gently until warm and beginning to soften, about 2 minutes.3 min
3. Pour the warm feta and oil into a shallow bowl, top with the hot roasted chickpeas, and serve with warm bread for scooping.

Note Swap canned chickpeas for roasted seeds like pumpkin or sunflower. The dip keeps in the fridge for three days and reheats gently on the stove. Serve with crusty bread, crackers, or vegetables; double it to stretch into a starter for guests.