Chickpea Sauté with Greek Yogurt

It’s time for Tasty Tuesday!

It’s been a while since I’ve done a foody blog so I decided I better step up my game.

This is a fast and easy dish that can work as a Vegetarian main course or as a side dish to go with Sunday dinner.

This recipe is adapted from my new favourite vegetarian cookbook, Plenty.


You will need:

– 4 medium sized carrots, diced (the smaller the better)

– 1 or 2 cloves of garlic, chopped

– extra virgin olive oil

– juice of 1/2 a leamon

– 1 can of chickpeas

– 2 tbsp mint

– 2 tbsp cillantro

– sea salt & coarse black pepper

– 1/2 cup plain greek yogurt

– 1 bunch of broccoli rabe/swiss chard/spinach/or any leafy greens you have will work


Mix together the greek yogurt and a few tbsps of oil;

Stir together with salt & pepper to taste.

Set aside.


Boil a pot full of water and blanch the broccoli rabe.

(NOTE:  I didn’t do it this time, but you may also want to blanch the carrots at this point,

otherwise they will be pretty crunchy – if you crave the crunch, don’t blanch, obvi.)


Strain and shock with cold water.

(If you are using spinach you can skip the blanching entirely). 

Try and get as much excess liquid off as possible and chop into bite-size friendly pieces.

Set aside.


Meanwhile, heat some more oil in a frying pan.

When the oil is nice and hot add the carrots and sauté for 5 – 7 minutes.


Next add the chickpeas and greens, sauté for another 5 – 7 minutes.


Add herbs and stir for another 2 minutes to combine.

Season with salt & pepper to taste.

Place on a platter or individual plates with a dollop of the greek yogurt mixture.


Drizzle with your best extra virgin olive oil,

let your mouth water for no longer than another minute,

and then: eat!

This dish is also great the next day as a cold salad or you can re-heat for a hot lunch!




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