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Crispy Chickpea Sandwiches

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

Crispy Chickpea Sandwiches

Best snack / dinner / breakfast / whatever ever.

Crispy Chickpea Sandwiches

By , 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

Crispy Chickpea Sandwiches

Prep time:

Cook time:

Ingredients:
  • 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)

Instructions:
  1. 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.
  2. When the spices and garlic are fragrant, add the drained and rinsed chickpeas. Turn heat *just slightly* down.
  3. 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.
  4. How are those chickpeas doing? Let's check. Give them a stir, then add salt and pepper.
  5. 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.
  6. 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.
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