Stop the presses! This chickpea pita platter is a winner! It ticks all the boxes for a delicious starter, snack or a party platter. It’s quick and easy to make and the flavour combos are to die for.. or at least that’s what I’m told as it’s usually already gone before I get to the table.. LOL!
This recipe makes a nice starter for 4 but if you wanted to serve it more as a party platter (which is what I’m planning to do in the future) then just double/triple the ingredients and make as much as you please.
This is honestly one of the best flavour combos I know. The spicy chickpeas, garlicky raita and some fresh lemon and mint. Yum! It just goes to show that often the best tasting dishes rely on simple ingredients and classic flavours like this chickpea pita platter.
As I mentioned above, I could see this working as a great snack/platter for a bigger party too but it’s equally good when enjoyed as a Friday treat in front of a telly. And yes, we’ve tested it this way multiple times 🙂
I hope you too get hooked to this simple yet delicious weekend treat. Enjoy!
- • 1 x 400g can chickpeas (cooked)
- • Spices 1 tsp/each: smoked paprika, ground cumin, ground coriander, garlic powder, sea salt
- • Pita bread (about 200g)
- • 1 tbsp olive oil
- • 250g dairy-free yoghurt (we used almond yoghurt)
- • 2 garlic cloves
- • ½ cucumber
- • 1 Lemon
- • Sea salt to taste
- • A handful of fresh Mint
- • 1 Pomegranate seeds
- Pre-heat oven to 175°C
- Drain and rinse the chickpeas and mix with the spices
- Lay on an oven dish and roast for 15-20 minutes in the oven until the chickpeas turn crispy
- To make raita, finely chop the garlic cloves and grate the cucumber. Mix with the yoghurt, lemon juice and sea salt to taste
- Slice the pita bread and heat up a skillet with 1 tbsp olive oil. Add the pita bread slices and roast for a couple of minutes from both sides until the bread turns slightly crisp, then take off the heat
- Top the bread with the raita, roasted chickpeas and some fresh mint and pomegranate seeds