A quick boil and a smash transforms these chickpeas into a creamy topper. A dollop of harissa yogurt and a simple side salad should keep away those winter blues.
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat your broiler to high and wash and dry all produce. Drain, then rinse the chickpeas. In a large pot, combine chickpeas, 1 tsp salt (double for 4 ppl) and enough water to cover (approx. 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 5-6 min.
While the chickpeas boil, roughly chop the cilantro. Cut tomatoes in half. Thinly slice the radish into rounds. Juice half the lemon, then cut remaining half into wedges. (NOTE: Juice the whole lemon for 4ppl.) Peel, then mince the garlic.Whisk together the vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4ppl) in a large bowl. Set aside.
When chickpeas are done, drain and return them to the same pot, off heat. Using a masher, mash tahini, lemon juice, garlic, half the cilantro and 2 tbsp oil (dbl for 4 ppl) into chickpeas until smooth. Season with salt and pepper.
Halve the rolls. On a baking sheet, arrange roll halves, cut-side up. Brush each half with 1/2 tbsp oil. Broil in middle of oven, until toasted, 2-3 min. Meanwhile, add the yogurt, 2 tsp water (dbl for 4ppl) and harissa to a small bowl. Stir to combine. Set aside.
Add the spring mix, radishes and tomatoes to the large bowl with the dressing. Toss to coat. Divide rolls between plates, then spread with chickpea mixture. Top with the feta, remaining cilantro and some salad if desired. Dollop over the harrisa yogurt. Serve with the remaining salad on the side.
In Step 4, while rolls toast, heat a medium non-stick pan over medium-low heat. When the pan is hot, add 2 tbsp butter (dbl for 4 ppl) and swirl pan, until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg white is set 2-3 min. Top the chickpeas toasts with the eggs!