Tahini Yogurt Chickpeas
by Bold Bean Co
This is a go-to for barbecues or if people are coming around. It's so simple to throw together, and the ratios can be changed according to your taste or what's on hand. As well as going with many things, these tahini-yoqurt coated chickpeas are just so satisfying.
Method
Based on 4 servings, adjust as needed.
Step 1
In a mixing bowl, combine the tahini, yogurt and olive oil. Gently stir with a whisk until well combined, but don't beat too hard, as the tahini can freeze up. Add a few tablespoons of cold water to loosen; you want the sauce to coat the back of a spoon. Stir in the lemon juice and a pinch of salt. Check the lemon and salt levels and adjust to your taste.
Step 2
Add the chickpeas to the bowl, followed by the red onion, chilli, and half the sumac. Add the coriander stalks and most of the leaves, then give everything a good stir and check the seasoning.
Step 3
Spoon into a serving bowl or platter. Garnish with the remaining coriander leaves and sumac. A drizzle of oil is also welcome. Serve with warmed flatbreads, with the molasses alongside as a final garnish.
- Ingredients
- Based on 4 servings
-
75g Tahini 1x Sainsbury's Tahini, Inspired to Cook 300g -
75g Natural Or Greek Yogurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
2 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
1 Lemon, juiced 1x Sainsbury's Lemons -
1 Jar Bold Bean Co Queen Chickpeas 1x Bold Bean Co Queen Chickpeas 570g -
0.5 Red Onion, diced 1x Sainsbury's Red Onions Loose -
1 Red Or Green Chillies, deseeded and finely diced 1x Sainsbury's Red Chillies 65g -
1 tbsp Sumac 1x Sainsbury's Sumac 45g -
30g Coriander, leaves roughly chopped, stalks finely chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
4 Flatbreads 1x Deli Kitchen Greek Style Flatbread x4 320g -
4 tbsp Pomegranate Or Cherry Molasses 1x Odysea Pomegranate Molasses 250ml