Perfect for a healthy, quick and easy lunch or dinner!

Prep time
5 mins
Cook time
20 mins
4 serves


    For the chickpeas:

  • 1 can chickpeas (rinsed, drained and patted dry)
  • 1 tbsp olive oil
  • 1 tsp each cumin
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
    For the garlic sauce:

  • ½ cup Community Co Greek Yoghurt (Proudly at home at IGA)
  • Juice of half a lemon
  • 1 tbsp tahini
  • 3 garlic cloves, minced
  • 2 tbsp fresh dill, chopped
  • Sea salt and pepper to taste
    To serve:

  • Pita or flatbread
  • Sliced tomato
  • Sliced cucumber
  • Sliced red onion
  • Romaine lettuce or fresh parsley, chopped

How to make:

  1. Preheat oven to 204°C and line a large baking tray with baking paper.
  2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired.
  3. While the chickpeas are roasting, prepare your sauce by adding all ingredients to a blender or food processor. Combine until light and fluffy. Add enough water to thin so it’s pourable (about 2-3 tablespoons) and combine. Taste and adjust seasonings as needed.
  4. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.