Warm chickpeas tossed with freshly toasted spices, caramelized shallot, preserved lemon, and feta make a bright Mediterranean-inspired side or light meal in about 10 minutes. Serve alongside garlic-and-herb lamb chops for an easy weeknight dinner.
The holidays are finally winding down and I’m craving simpler, lighter meals after a season of late nights, long drives, and too many sweets. I’m ready for quiet weekends at home with a hot mug of tea and a good book. I’m also eager to trade December’s cookie-heavy menus for fresher, healthful dishes—starting now.
This month the Progressive Eats group celebrated Mediterranean flavors, and the lineup is full of recipes that feel light, fresh, and approachable—from Greek salad skewers and lemon chicken soup to stuffed eggplant. I picked up a jar of preserved lemons at the co-op because their bright, salty-citrus flavor seemed perfect for the theme. If you can’t find them, they’re easy to make at home.
I considered turning the preserved lemons into hummus, but these warm spiced chickpeas won me over. Inspired by a similar recipe, this version highlights toasted fennel and coriander, caramelized shallot, a touch of za’atar, preserved lemon peel, herbs, and crumbled feta. The dish comes together quickly and works well as a side, a light lunch, or a topping for warm pita.
Spiced Chickpeas with Feta and Preserved Lemon
5 minutes
10 minutes
15 minutes
184kcal
Ingredients
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 tablespoons olive oil
- 1 shallot thinly sliced
- 1 teaspoon za’atar
- 2 cups chickpeas cooked
- ½ preserved lemon peel minced
- ½ cup chopped parsley
- ¼ cup chopped cilantro
- 1 tablespoon lemon juice
- ¼ cup crumbled feta
Instructions
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Toast the fennel and coriander in a hot, dry skillet for about 2 minutes, until fragrant. Grind the toasted spices to a fine powder with a mortar and pestle or spice grinder.
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Heat 2 tablespoons olive oil in the skillet until shimmering. Add the sliced shallot and cook about 1 minute until softened. Stir in the ground spices, za’atar, and chickpeas and cook until heated through, 2–3 minutes. Remove from heat and stir in the preserved lemon peel, parsley, cilantro, lemon juice, and crumbled feta. Season to taste with salt and serve warm.
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Mediterranean Feast
Appetizers
Greek Salad Skewers from Miss in the Kitchen
Herbed Labneh from Spice Roots
Salad
Prosciutto and Pomegranate Salad from Creative Culinary
Soup
Avgolemono (Greek Lemon Chicken Soup) from The Heritage Cook
Main Course
Sumac Lamb Chops with Pomegranate Relish from Stetted
Bread
Pita Bread from Barbara Bakes
Veggies/Sides
Roasted Greek Lemon Vegetables from Jeanette’s Healthy Living
Ricotta and Herb Stuffed Eggplant from Lana’s Cooking
Drinks
Hibiscus Rose Sharbat (Turkish) from Pastry Chef Online
Dessert
Vassilopitta (New Year Wish Cake) from girlichef
Orange Chocolate Olive Oil Marble Cake from Life’s A Feast
Welcome to Progressive Eats, our virtual progressive dinner. This month’s theme is Mediterranean food, hosted by Megan Myers of Stetted. Each month contributors share a full-menu collection—appetizers, salads, mains, sides, breads, drinks, and desserts—so you can mix and match dishes for a themed meal or party.
If you’re new to the idea, a progressive dinner traditionally moves guests from house to house for different courses. Progressive Eats adapts that concept online: bloggers contribute recipes around a chosen theme and you can visit each blog to explore their dishes.
We have a core group of contributors but welcome substitutes and expansion if interest grows. To join or learn more about upcoming themes and the schedule, please contact the Progressive Eats organizers or check participating blogs for details.