Spicy Mezze Platter with Harissa Roasted Chickpeas and Labneh
A vibrant Mediterranean-inspired spread featuring crispy harissa-roasted chickpeas, creamy labneh, and fresh vegetables. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground cumin
- 1 cup labneh
- 1 medium fresh cucumber, sliced
- 1 cup cherry tomatoes, halved
- 4 pieces pita bread, cut into triangles
- 1/4 cup fresh mint leaves
- 2 wedges lemon wedges
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a bowl, toss 1 can (15 oz) drained chickpeas with 2 tbsp harissa paste, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp ground cumin until chickpeas are evenly coated.
- Step 2: Spread chickpeas on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, shaking the pan halfway through, until crispy and fragrant.
- Step 3: On a serving platter, arrange 1 cup labneh in a small bowl. Surround with 1 medium sliced cucumber, 1 cup halved cherry tomatoes, and 4 pita bread triangles.
- Step 4: Sprinkle 1/4 cup fresh mint leaves over the platter and serve with 2 lemon wedges for squeezing over the chickpeas and vegetables.
Frequently asked questions
How long does Spicy Mezze Platter with Harissa Roasted Chickpeas and Labneh take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Mezze Platter with Harissa Roasted Chickpeas and Labneh?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.
Can I substitute ingredients in Spicy Mezze Platter with Harissa Roasted Chickpeas and Labneh?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Mezze Platter with Harissa Roasted Chickpeas and Labneh for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Mezze Platter with Harissa Roasted Chickpeas and Labneh vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
