Heat a non stick frying pan on a high heat and add in the whole cherry tomatoes and 2 tbsp of olive oil. Cook on a high heat for around 7-8 mins until the cherry toms are blistered, soft and slightly charred. Once cooked remove from the heat and leave to cool slightly.
Zest the lemon, peel and grate the garlic and finely dice the dill.
In a bowl, mix together the lemon zest, capers, grated garlic, dill and chickpeas.Taste and then season with salt and pepper if needed – go easy on the salt as the capers are pretty salty already.
In a small bowl, mix the remaining oil and the harissa together. Spoon the yoghurt onto a plate and drizzle the harissa oil on top.
Spoon the chickpea salad over the top of the yoghurt, scatter the charred tomatoes and sprinkle with a little more dill and crack of black pepper.
Serve with warm flatbreads or pittas.
HUGE thanks to the legend that is Fran, aka @fransfoodstories, who let us share this #beanspo on our website for all you champs to enjoy.
Fran is a chef who has recently done a 3 month course at Le Cordon Bleu in Plant Based Culinary arts. Fran's a vegan herself + wants to show that plant-based food can be ABSOLUTELY delicious (particularly if it involves beans!) + you'll see how she does it if you give one of her recipes a try. Check out her website here to read up more on this #beanchamp.
