Amazing lunch alert! This number will be on repeat this week, as I completely feel like I hit the button for scrumptious, and enjoying only one experience of it is.just.not.enough.
Whipped Feta is having a moment, or has been, and I am still so into the fluffy/salty tart stuff that I figured adding in some spinach and garlic would only make it better. I was right. Slather it over toast and plunk down nutty chickpeas with spices and you have a damn satisfying meal- lunch or whenever.
Store leftover Spinach Whipped Feta in a covered container in the refrigerator for up to four days.
Notes: Olive oil is extra-virgin. Toast is sourdough.
SPINACH WHIPPED FETA TOAST W/ CHICKPEAS
Ingredients: 1/3 cup Greek yogurt, generous 1/4 cup crumbled feta, 1 tsp. water, 1/8 tsp. sea salt, 1/4 tsp. pepper, 2 tsp. minced garlic, a handful of baby spinach, 1/2 cup chickpeas- drained and rinsed, smoked paprika, dried parsley, chili flakes, 2 pieces bread.
1. Add Greek yogurt, feta, water, salt, pepper, garlic and spinach to a food processor. Blitz until combined and spinach is chopped up. (Scrape the side down every 15 seconds or so, and add another teaspoon of water if the mixture is being stubborn in coming together.)
2. Toast bread then thickly spread with whipped Feta. Top with chickpeas, followed by smoked paprika, dried parsley and chili flakes to taste.