For the Crispy Smashed Chickpeas

2 cans (15 oz / 425 g each) chickpeas, drained, rinsed, and patted dry

2 tbsp extra virgin olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp onion powder

1/2 tsp dried oregano

Salt & freshly ground black pepper

For the Roasted Sweet Potatoes

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tbsp extra virgin olive oil

1 tsp smoked paprika

1/2 tsp ground cinnamon

1/2 tsp garlic powder

Salt & freshly ground black pepper

For the Whipped Feta

7 oz (200 g) feta cheese, crumbled

3/4 cup (180 g) plain Greek yogurt

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tsp lemon zest

2 roasted garlic cloves

Freshly ground black pepper

For the Garlic Honey Swirl

1/4 cup (60 ml) honey

2 garlic cloves, finely grated

1 tbsp fresh lemon juice

1 tsp chili flakes (optional)

1 tsp extra virgin olive oil

Pinch of flaky sea salt

For the Fresh Toppings

1 cup cucumber, diced

1 cup cherry tomatoes, halved

2 tbsp chopped fresh parsley

2 tbsp chopped fresh dill

2 tbsp roasted pistachios, roughly chopped

Optional Toppings

Microgreens

Extra crumbled feta

Lemon wedges

Toasted pumpkin seeds

Fresh mint leaves

Freshly cracked black pepper

Preheat the oven to 425°F (220°C) and line two baking trays with parchment paper.

Place the chickpeas on one tray and gently flatten each one with the bottom of a glass. Drizzle with olive oil and season with smoked paprika, garlic powder, cumin, onion powder, oregano, salt, and black pepper.

Toss the sweet potato cubes with the olive oil, smoked paprika, cinnamon, garlic powder, salt, and black pepper, then spread them on the second baking tray.

Roast both trays for 25–30 minutes, turning halfway through, until the chickpeas are crispy and the sweet potatoes are caramelized and tender.

Meanwhile, blend the feta, Greek yogurt, olive oil, lemon juice, lemon zest, roasted garlic, and black pepper until smooth and creamy.

In a small saucepan, gently warm the honey with the grated garlic, lemon juice, chili flakes (if using), olive oil, and flaky sea salt for 2–3 minutes. Do not boil.

Spread a generous layer of whipped feta into the bottom of four serving bowls.

Divide the roasted sweet potatoes and crispy smashed chickpeas evenly among the bowls.

Add the cucumber and cherry tomatoes around the bowls.

Drizzle the warm garlic honey generously over everything, creating a beautiful swirl over the whipped feta.

Sprinkle with chopped parsley, dill, roasted pistachios, and extra crumbled feta if desired.

Garnish with microgreens, lemon wedges, toasted pumpkin seeds, fresh mint, and freshly cracked black pepper. Serve immediately while warm.

Calories: 584

Protein: 20 g

Carbohydrates: 58 g

Fat: 31 g

Fiber: 12 g

Sugar: 19 g

Sodium: 642 mg