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Spiced Chickpea Plate

Hands down one of my favorite quick meals is this bright garlicky chickpea plate using Mediterranean, Indian, or Latin flavors depending on how you spin it. In includes lots of protein, yummy and filling carbs, and, yes, you guessed it, obligatory pico de gallo.


1 can chickpeas, drained

2 large cloves garlic, minced

1/2 white onion, diced

1/2 cup greek yogurt

2-3 tbsp pico de gallo (any acidic topping really)

Spices (I use chipotle and/or adobo pepper, cumin, smoked paprika, garlic powder, powdered ginger, zaatar, even some various spice blends depending on the day)

1 tbsp lemon juice

1 tbsp olive oil


Optional additional ingredients:

Zucchini (or any other sauté-able veg)

Harissa (for extra spiciness, a personal favorite)

Instead of pico de gallo, plain diced tomatoes

Crumbled feta


For the Chickpeas:

In a pan over medium heat, add olive oil, 1 clove minced garlic, onions, any other veggies, any desired spices, s&p, and toast the spices until the garlic and veggies start to sweat. Add the chickpeas and cook for another few minutes until all flavors have gotten to know each other (total cook time should be around 8 minutes from start to finish)


Combine lemon juice, s&p, and remaining minced raw garlic. Feel free to add any other herbs and spices you like (I put zaatar on everything).

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