30 Minutes or Less
RecipesIngredients
1 garlic clove, finely grated
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried thyme
2 tablespoons unsalted butter, melted
1 (15-ounce) can chickpeas, rinsed
Salt & pepper, to taste
2 cups whole-milk yogurt
4 tablespoons fresh lemon juice, divided
1/2 medium fennel bulb, very thinly sliced
1 small jalapeño, thinly sliced
1/2 cup parsley, coarsely chopped
1 tablespoon toasted sesame seeds
Extra virgin olive oil, for serving
Preparation
01Preheat oven to 400 F. Mix garlic, coriander, cumin, thyme, 2 tablespoons oil and chickpeas in a large bowl. Season with salt and pepper.
02Transfer chickpea mixture to a parchment-lined baking sheet.
03Bake, tossing halfway through, until chickpeas are golden brown, about 20 minutes.
04Meanwhile, mix yogurt, 1 tablespoon lemon juice, and a large pinch of salt in a small bowl.
05In another bowl, toss fennel, jalapeno, parsley, sesame seeds, with remaining 3 tablespoons lemon juice.
06Spread yogurt mixture in two serving bowls. Top with spiced chickpea mixture and fennel salad. Serve with a drizzle of olive oil.
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