Ingredients
For the crispy chickpeas
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1 jar of Organic Chickpeas, drained
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1-2 tbsp Olive oil
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1 tsp smoked paprika or chilli powder
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1 small cauliflower head
For the creamy tahini base:
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1 tbsp tahini
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3 tbsp Greek yoghurt, or vegan alternative
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Juice of 1 lemon
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Salt and pepper to taste
For the quick pickled onion
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1 red onion, finely sliced
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1 tsp runny honey or maple syrup
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The juice of 1 lime
To Top
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A small bunch of dill (roughly 15 g), finely chopped
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70 g feta cheese, for garnish (optional)
Made with:
Organic Chickpeas
These Pedrosillano variety chickpeas have a smooth, creamy and nutty flavour - making them a firm favourite amongst the hummus makers of this world.
Directions
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step 1
Preheat the oven to 200C.
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step 2
Tumble the chickpeas onto a baking tray, pat try with a paper towel and then toss generously with olive oil, pepper and a pinch of salt (add more than a pinch if using unsalted canned chickpeas) then roast in the oven for 25-30 mins until golden and crispy, shaking the chickpeas half way through to prevent sticking.
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step 3
Meanwhile, slice the cauliflower into ‘steaks’, from the top down into 1 cm slices.
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step 4
Heat a frying pan over a medium heat with 1 tbsp of olive oil. Add the cauliflower into the hot oil and cook until golden, about 5 minutes, then flip and colour on the other side. To prevent waste, you could roast with off-cut florets in with the chickpeas to use as leftovers or throw in with the mix.
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step 5
To make the tahini yoghurt, add all of the yoghurt ingredients to a small mixing bowl and mix well to combine. Add a spoonful of water to loosen, if necessary. Season to taste and refrigerate until ready to serve.
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step 6
For the speedy pickled onions: add the sliced onion to a bowl with the lime juice, honey and season well with salt. Give it a mix then set aside to quickly pickle.
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step 7
Spoon the tahini mixture onto your serving plate and spread with the back of a spoon. Put the cauliflower steaks on top, then sprinkle over the crispy chickpeas and crumble over some feta cheese. Scatter over the pickled onions, a little drizzle of olive oil and some fresh dill.
Made with:
Organic Chickpeas
These Pedrosillano variety chickpeas have a smooth, creamy and nutty flavour - making them a firm favourite amongst the hummus makers of this world.
Recipe Note
Chef’s tip: The transformation of the cauliflower into caramelised steaks is what turns this dish from a side to the main event. But, if you’re wanting to save on time and energy, you can skip frying off the cauliflower steaks and roast the whole lot in a tray for 25-30 minutes at 200°C with the cauliflower as florets rather than steaks - just ensure there is enough space on the tray for both the chickpeas and the cauliflower to crisp up. Serve alone and feast on its beauty or have it as part of a mezze feast with koftas or falafel.
