Green Beans & Burst Tomatoes with Crispy Chickpeas & Tahini Dressing
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Recipe Intro From boroughchef
Searching for a quick & easy lunch or dinner recipe? Look no further!
This recipe uses green beans and tomatoes while they are in their peak season. The veggies are served atop a bed of yogurt, then topped with crispy, seasoned chickpeas and a drizzle of tahini dressing.
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Recipe Card
ingredients
- 100 grams green beans, trimmed
- 150 grams small tomatoes
- A few sprigs of thyme
- 3 garlic cloves
- 1 tablespoon tahini
- 2 tablespoons plain yogurt
- Squeeze of lemon juice
- 3 tablespoons chickpeas
- 1 teaspoon pickled dill
- 1 teaspoon dried parsley
- Olive oil
- Salt
- Pepper
Method
Step 1
Place the chickpeas on a metal baking tray, pat dry with a cloth, mix with a little salt and olive oil and bake at 170c, stirring occasionally until crispy and golden.
Step 2
Place the tomatoes with a little olive oil in a pan over a medium heat. When the tomatoes start to soften throw in the garlic, thyme & salt. Continue cooking, stirring occasionally until the garlic is soft and the tomatoes are bursting.
Step 3
Cook the green beans until tender in salted boiling water, then drain and stir into the tomato pan.
Step 4
Mix the yoghurt, lemon, tahini & season to taste.
Step 5
Spoon the dressing onto a plate, top with the tomato mixture, chickpeas & herbs.