This 20 minute meal is ideal for lunch or a quick weeknight dinner when you need something speedy.
The chickpeas are sweet and spicy, the tzatziki is fresh and zingy – and we even throw in some pickled radish.
Divine!
Notes:
- Rose harissa paste is less spicy compared to regular harissa paste. If you prefer to use the latter, we recommend adding less to the chickpeas and adjusting the amount to your liking.
- You can easily make this gluten-free using gluten-free flatbreads or wraps. For a soy-free recipe, we suggest using a coconut or oat-based yoghurt.
- We’ve become obsessed with pickled radish. The acidity cuts through the bitterness in the radish and brings out their natural sweetness. But if you don’t like radish, you can use 1/2 a red onion instead.
- If you want to incorporate more veggies into this meal, you can add sliced bell peppers or chopped courgette to the chickpeas for a few minutes when they’re cooking in the pan.
Things to know:
- Some shop-bought flatbreads contain milk so it’s almost best to check the label. Alternatively you can use other wraps, such as tortillas or even small naan.
- The tzatziki will keep well for 2-3 days in the fridge, just be sure to store it in an air-tight container. You can also store the harissa chickpeas in an air-tight container in the fridge for 3-4 days. If you want to store the pickled radish, we recommend adding them to a jar with a splash of water so they become submerged – and they’ll keep at room temperature for a week.
- We use a Greek-style plant-based yoghurt, which has a tart savoury flavour. Some plant-based yoghurts contain lots of sugar and can be overly sweet, which we wouldn’t recommend using to make this tzatziki.
Harissa Chickpea + Tzatziki Flatbreads
Ingredients
- 12 radishes, finely chopped
- 1 lemon, juice only
- salt
- olive oil
- 2 x 400 g tins of chickpeas, drained + rinsed
- 1/2 cucumber, grated
- 240 g plant-based yoghurt, we use Greek-style
- 1 garlic clove, peeled + grated
- 3 tbsp rose harissa paste, see notes
- 4 tsp maple syrup
- 4 flatbreads, or gluten-free wraps
- 1 handful of fresh parsley, leaves picked
Method
- Add the radish to a mixing bowl, along with juice from half of the lemon and a small pinch of salt. Stir to combine, then leave to pickle while you complete the remaining steps.
- Add a splash of olive oil to a non-stick frying pan on a medium-high heat. When the oil is hot, add the chickpeas and cook for 8-10 minutes or until they get crispy and begin to char.
- Meanwhile, to make the tzatziki, use your hands to squeeze the grated cucumber over a bowl to remove as much water as possible (we save the cucumber water for smoothies). Add the grated cucumber to a separate mixing bowl, along with the yoghurt, garlic, juice from the remaining half of lemon and a small pinch of salt, then set aside.
- When the chickpeas are crispy and lightly charred, reduce the heat to low, then stir in 2 tablespoons of the harissa paste, followed by the maple syrup and a small pinch of salt. Cook for 10-15 seconds, then remove from the heat.
- To plate up, quickly warm the flatbreads in a toaster, then top them with the tzatziki, followed by the pickled radish and harissa chickpeas. Next, in a small bowl, combine the remaining tablespoon of harissa paste with a splash of olive oil, then drizzle it over the chickpeas. Finally, tear the parsley leaves and sprinkle them over the top. Enjoy!
1 Comment
Great recipe