1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Drain and rinse chickpeas; pat very dry with paper towels.
In a small bowl, combine sour cream, 2 TBSP feta (you’ll use the rest later), and 1 TBSP olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4 SERVINGS: Use 4 TBSP feta.