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Vegetarian
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Vegetarian Option
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Vegan
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Crispy Chickpeas, Strawberries + Sumac Yogurt
Would you ever think to pair beans with fruit? NEITHER HAD WE! Not until we were inspired by a friend who had tasted a very similar dish when out in Vancouver - we were so inspired by the flavour combinations + just HAD to recreate it ourselves. The outcome? SO GOOD. The cooling, slightly spiced sumac yog, the sweet strawbs + crispy chickpeas all mellow together in this delightful share plate.
When making crispy chickpeas, we particularly love using our Organic Chickpeas as their smaller size mean they get super crispy in the oven. But our Queen Chickpeas will work just as well for that more pillowy centre but still crispy exterior.
Ingredients
1 jar of Bold Bean Co Organic or Queen Chickpeas , drained, rinsed and patted dry
3 tbsp olive oil
250g strawberries, thinly sliced
250g thick greek yogurt
1 heaped tsp sumac, plus extra to serve
The juice of half a lemon
A small bunch of fresh basil (roughly 10g)
Rocket tossed with olive oil, to serve (optional)
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Directions
Preheat the oven to 200°C.
Tumble the patted-dry chickpeas into a roasting tray and toss well with olive oil and salt. Roast for 25-30 minutes until super crispy, shaking half-way through.
Meanwhile, add the yogurt, sumac and lemon juice to a bowl and stir to combine. Set aside in the fridge.
Once the chickpeas are looking golden and crisp, remove from the oven. Once ready to serve, spoon the yogurt onto your serving plate and spread using the back of a spoon. Tumble over the strawberries and chickpeas and scatter over some fresh basil. Finish with a few sprinkles of extra sumac and a drizzle of olive oil.
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