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Chickpeas with Tahini Sauce

This simple Isreali-inspired chickpea dish is creamy and flavoursome but still delicately balanced. A vegan, filling and budget friendly meal, serve it with greens of choice and pita bread.
Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 people
Calories 383kcal
Cost $6

Ingredients

  • 400 g canned chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 1 clove of garlic minced
  • 1/4 red onion finely diced
  • 2 tsp za'atar
  • 1/2 tsp ground cumin
  • 1/8 tsp turmeric optional, for colour
  • 1/2 lemon juiced
  • 3 tbsp hulled tahini
  • 1/3 cup vegetable stock plus extra as desired

To serve

  • pita bread
  • greens of choice
  • red onion finely diced
  • za'atar

Instructions

  • Heat olive oil in frypan over medium heat.
  • Add red onion and saute for 2 minutes, then add garlic, za'atar, cumin and turmeric (optional, for colour), stirring constantly. Cook for a further 1 minute.
  • Add chickpeas and lemon juice to deglaze the pan, then turn off heat.
  • In a small bowl, mix tahini and vegetable stock until well combined. Pour over chickpea mixture and stir to combine. Add extra vegetable stock if you prefer the sauce to have a thinner consistency.
  • Serve immediately on pita bread with greens of your choice, top with extra red onion and za'atar if desired.

Video

Notes

This dish was inspired by one of my favourite Melbourne restaurants, Miznon. If you're ever in the area, make sure to check them out for delicious Israeli street food.

Nutrition

Calories: 383kcal | Carbohydrates: 35g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 626mg | Potassium: 440mg | Fiber: 11g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 4mg