Chickpeas with Tahini Sauce

This creamy Israeli-inspired chickpea dish is vegan, budget-friendly, and full of flavor. Serve with greens and warm pita for a simple meal.

Course Main Course

Cuisine Middle Eastern

Prep Time 10

Cook Time 10

Servings serves

Calories 394kcal

Ingredients

15 oz canned chickpeas 1 can; drained and rinsed; approx. 400g
1 tablespoon olive oil
1 clove garlic minced
2 tablespoons red onion finely diced; approx. 20g
2 teaspoon za'atar
½ teaspoon ground cumin
⅛ teaspoon turmeric optional; for color
1 tablespoon lemon juice freshly squeezed; approx. 14g
3 tablespoons tahini hulled; approx. 48g
⅓ cup vegetable stock plus extra as needed to thin sauce; approx. 80ml

To serve

pita bread for serving
mixed greens arugula, spinach, kale, or lettuce
1-2 tablespoon red onion finely diced, for garnish
½–1 teaspoon za'atar for garnish

Instructions

Heat olive oil in a skillet over medium heat.
Add red onion and sauté for 2 minutes, until slightly softened. Stir in garlic, za’atar, cumin, and turmeric (if using), and cook for another minute until fragrant.
Add the chickpeas and lemon juice, stirring to deglaze the pan. Turn off the heat.
In a small bowl, whisk together the tahini and vegetable broth until smooth. Pour over the chickpea mixture and stir to coat. Add more broth if you prefer a thinner consistency.
Serve warm over pita bread or with a side of fresh greens. Garnish with extra red onion and a sprinkle of 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