This is giving mediterranean summer – aren’t we all dreaming about it? It’s the perfect dish to share in the middle of the table with friends and family, an explosion of flavor and nourishing with lots of plant-protein from the chickpeas too.
Ingredients: (preferably organic)
- a handful cherry tomatoes
- 1 cup canned chickpeas, rinsed
- 2 cloves garlic, peeled
- a drizzle of olive oil
- a dash of smoked paprika
- a dash of ground cumin
- pink Himalayan salt, to taste
Yogurt Base
- 1 cup plant-based plain yogurt
- ½ clove garlic, minced
- a squeeze of lemon
- pink Himalayan salt, to taste
Salsa Verde
- 1 spring onion, finely chopped
- a handful parsley, finely chopped
- ¼ cup olive oil
- pink Himalayan salt, to taste
Directions:
01. Pre-heat the oven to 180C and prepare a baking sheet lined with parchment paper. Spread out the tomatoes, garlic and chickpeas and season with cumin, smoked paprika and salt. Drizzle with olive oil and bake for 20-30 minutes until the tomatoes are caramelized.
02. For the yogurt base mix together the yogurt, garlic lemon and salt.
03. Prepare the salsa verde by mixing together the spring onion, parsley, olive oil and salt.
04. To plate the dish, choose a shallow plate, spread out the yogurt on it and place the baked tomatoes and chickpeas on it. Drizzle salsa verde on top and enjoy with some fresh sourdough bread.
