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Lemony Chickpeas with Herbed Yogurt Recipe

Lemony Chickpeas with Herbed Yogurt recipe


This is a yummy dish with chickpeas and creamy yogurt. We use lemon to make it taste fresh. We cook chickpeas with garlic and mix yogurt with herbs. It's good with bread or by itself.


400 g Canned Chickpeas, drained and rinsed
2 Tbsp Olive Oil
3 Garlic Cloves, minced
1 Large Lemon, zested and juiced
200 g Thick Greek Yoghurt
1 Small Bunch of Dill (20 g), finely chopped
1 Tsp Sesame Seeds
1 Tsp Sumac
Salt and Pepper to taste
Pita Bread, to serve


In a bowl, mix the Greek yogurt with the lemon zest, half of the lemon juice, and half of the chopped dill. Season with salt and pepper to taste.
Place the yogurt mixture into a sieve lined with cheesecloth or heavy-duty kitchen paper over a bowl. Let it strain for 15 minutes to thicken.
Heat the olive oil in a pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the chickpeas to the pan and cook for about 10 minutes, until they are warmed through and slightly crispy.
Remove from heat and stir in the remaining lemon juice, dill, sesame seeds, and sumac. Season with salt and pepper to taste.
Spread the herbed yogurt onto a serving dish, top with the chickpea mixture, and sprinkle with additional sesame seeds and sumac if desired.
Serve with warm pita bread on the side.

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