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Mediterranean Chickpea and Artichoke Platter Recipe


This dish is a tasty mix of chickpeas, artichokes, and crispy bread, all layered with a creamy lemon-tahini sauce. It's topped with toasted almonds and fresh parsley for a delicious crunch and a pop of color. It's a fun meal that looks fancy but is easy to make!


2 x (400 g) cans of chickpeas, drained
4 whole wheat pita breads
1 tsp ground cumin
1 x (280 g) jar of artichoke hearts, drained and quartered
3 tbsp slivered almonds
1 tsp smoked paprika
500 g plain Greek yogurt
1 lemon, juiced
2 tbsp tahini paste
1 handful of fresh parsley, chopped
3 tbsp olive oil
Sea salt to taste


Heat 1 tbsp of olive oil in a pan over medium heat. Add the slivered almonds and toast until golden brown. Stir in the smoked paprika and remove from heat.
In a bowl, whisk together the Greek yogurt, lemon juice, tahini paste, and a pinch of sea salt until smooth. Add water if needed to reach a pourable consistency.
Cut the pita breads into roughly 2cm squares. In a separate pan, heat 2 tbsp of olive oil over medium heat and fry the pita squares until crispy and golden. Remove and set on a paper towel to drain, then sprinkle with sea salt and ground cumin.
In the same pan, add the quartered artichokes and fry until they are golden brown on the cut sides.
To assemble the platter, create a base layer with half of the crispy pita squares. Spoon half of the yogurt sauce over the pita, then scatter half of the chickpeas and artichokes on top.
Repeat the layering with the remaining pita, yogurt sauce, chickpeas, and artichokes.
Finish by drizzling the toasted almond and paprika oil over the top and garnishing with chopped fresh parsley.

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