Crispy Lemon Harissa Chickpeas with Herbed Yogurt and Toasted Flatbread

Ingredients

• •1 can (15 ounces) chickpeas, drained and rinsed
• •1 tablespoon olive oil
• •1 teaspoon harissa paste
• •1/2 teaspoon smoked paprika
• •1/2 teaspoon garlic powder
• •1/4 teaspoon salt
• •1/2 lemon, zested and juiced
• •1 cup plain Greek yogurt
• •1 tablespoon fresh mint, finely chopped
• •1 tablespoon fresh parsley, finely chopped
• •1/2 teaspoon ground cumin
• •1 flatbread, cut into wedges
• •1 tablespoon butter (for toasting flatbread)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, toss the chickpeas with olive oil, harissa paste, smoked paprika, garlic powder, and salt until evenly coated.

3. 3

   Spread the chickpeas in a single layer on the prepared baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.

4. 4

   While chickpeas are roasting, prepare the herbed yogurt. In a small bowl, mix the Greek yogurt, lemon zest, lemon juice, mint, parsley, and ground cumin. Stir well and set aside.

5. 5

   In a skillet over medium heat, melt the butter and toast the flatbread wedges until golden and slightly crisp on both sides. Remove from heat and set on a plate.

6. 6

   Once the chickpeas are roasted, remove them from the oven and let them cool for 5 minutes.

7. 7

   Serve the crispy chickpeas over the herbed yogurt with toasted flatbread on the side. Garnish with additional herbs if desired.