Crispy Chickpea Sandwiches
There are some nights that you really want to get into it and cook ragu and a s’mores cake for dessert. There are some nights that you have time, a fridge full of ingredients, and all of the willpower in the world, and those are great nights. Then there are nights that you need a quick dinner that tastes delicious and has, like three ingredients. This is a recipe for one of those nights. Or lunches. Or urgent snacks at random times. Whatever. You do you.
Crispy Chickpea Sandwiches
Best snack / dinner / breakfast / whatever ever.
Crispy Chickpea SandwichesBy Page & Plate, March 11, 2019
Sandwich is a strong word for this recipe, I suppose. What it really is is an open-faced situation you'll want to come back to again and again. A slice of bread, herby yogurt dip, and crispy, fried chickpeas? Yep. That's it. Make the yogurt dip the night before if you want to give the garlic a chance to marinate. Otherwise, just do it right now. Sub in your substitutes if you have allergies or intolerances, too. This one's easy to fix up.
Makes: 4 open-faced sandwiches
- 3 TBSP of vegetable oil
- 4 cloves of garlic, 3 thinly sliced and 1 left whole
- 2 tsp of fennel seeds
- 1/2 tsp of red pepper flakes
- 15 oz. canned chickpeas, drained and rinsed
- 2 cups of (at least) 2% Greek yogurt (dairy-free also works here!)
- 1 bunch of dill, roughly chopped
- 1 bunch of mint, roughly chopped
- 1 bunch of chives, roughly chopped
- salt and pepper to taste
- 4 slices of sourdough bread or your bread alternative of choice (roasted sweet potatoes would be great here)
- Add the vegetable oil to a medium skillet over medium heat. When the oil is shimmering, add the three sliced cloves of garlic, the fennel seeds, and the red pepper flakes.
- When the spices and garlic are fragrant, add the drained and rinsed chickpeas. Turn heat *just slightly* down.
- Okay, leave that there for a bit to get crispy. In the meantime, get a medium bowl and add the yogurt and the chopped herbs. Using a microplaner or grater, grate in the remaining garlic clove. Add salt and pepper to taste, then set that bowl aside. One big thing is done. Bam.
- How are those chickpeas doing? Let's check. Give them a stir, then add salt and pepper.
- By this time, the chickpeas are getting a little bit sticky on the pan. Stir them around to fix that, turn the heat up just a pinch, and get your bread or bread alternative laid out on plates.
- When the chickpeas have darkened in color, cut the heat and set aside to cool just slightly. Add a nice smear of yogurt sauce on the bread, then top with a big spoonful of chickpeas.