Step 2

In the bowl of a food processor, combine the feta, cream cheese, chives, rosemary, thyme and black pepper. Blend on high speed until smooth, about 2 minutes. Spread the whipped feta onto a serving platter.

Step 3

In a small bowl, stir together the olive oil, paprika, granulated garlic, salt and cayenne. In a medium bowl, combine the zucchini with half of the spiced oil and toss to coat.

Step 4

Heat a large skillet over medium heat. Working in batches as needed, add the zucchini in a single layer. Cook, undisturbed, until brown and crispy on the edges, about 4 minutes. Flip and repeat on the other side, about 4 minutes more. Carefully transfer the zucchini to the serving platter, arranging it on top of the feta.

Step 5

Add the chickpeas and the remaining spiced oil to the same skillet over medium heat. Cook, stirring, until the chickpeas are evenly coated and warmed through, about 3 minutes. Scatter over the platter with the feta and zucchini.

Step 6

Drizzle the platter with more olive oil and with mint, if desired. Serve with warmed naan alongside.