Whipped Feta with Tomatoes, Kale, Sausage, and topped with Roast Chickpeas

Whipped Feta with Tomatoes, Kale, Sausage, and topped with Roast Chickpeas

• 1 can chickpeas drained

• 4 Tbs. olive oil seperated

• 8 oz feta cheese (preferably sheep’s feta)

• 1/4 cup store bought hummus

• salt and pepper

• 1 tsp. ground cumin

• 1 tsp. smoked paprika

• 1 cup cherry tomatoes

• 1/2 bunch or about 2 cups chopped kale, stems removed

• 8 oz. turkey sausage, sliced 1/2” thick

• Serve with minced preserved lemon (optional) on top and warm pita bread

Preheat oven to 350F.

Place chickpeas on a sheet tray and let air dry for about 30 minutes( or dry with a kitchen towel)

In the bowl of a food processor add the feta and hummus. Pulse until smooth adding a couple tablespoons of water if needed to smooth out. Set aside.

Toss the chickpeas with 1 tablespoon olive oil as well as the cumin, smoked paprika, and a large pinch of salt and pepper. Spread the chickpeas into a single layer and roast for 30 to 35 minutes or until golden brown. Remove and set aside.

While the chickpeas are roasting, warm the remaining olive oil in a large saute pan. Add the sausage and brown for about 2 to 3 minutes on each side. Remove and set aside. In the same pan add the tomatoes, and saute for about 3 to 5 minutes or until the tomatoes are soft. Remove and set aside. In the same pan, saute the kale, adding more olive oil if needed, until soft.

Assemble the dish by adding the whipped feta to the base of a plate. Top with kale, sausage, and tomataoes,

Sprinkle with chickpeas and some preserved lemon if using.

Serve immediately with pita bread.