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Chickpeas with yogurt topping and pita croutons


Chickpeas and yogurt topping

  • 2 cups cooked chickpeas, rinsed and drained if canned
  • 2 cups full-fat yogurt
  • 3 tablespoons tahini
  • 3 cloves garlic, mashed
  • Juice of 1 lemon
  • 2 cups pita croutons
  • ½ cup toasted chopped pistachios
  • ½ cup toasted slivered almonds
  • 1/2 cup toasted pine nuts

Pita croutons

  • 2 large pita breads
  • 1/2 cup peanut oil


Chickpeas and yogurt topping

  1. In a saucepan, heat the chickpeas over medium heat and set aside, keeping warm.
  2. To make the sauce, put in a bowl the yogurt, tahini and half of the garlic.  Mix well until creamy and set aside. Mix the remaining garlic with the lemon juice to make a dressing, and set aside.
  3. In six individual small clear glass bowls, place a layer of the pita croutons in the bottom and drizzle a little of the garlic-lemon dressing on top.  Drain and spoon some hot chickpeas on the crispy bready layer.  Next, pour on the prepared yogurt sauce. 
  4. Garnish with all of the nuts or pick one you especially like. Serve immediately.

Pita croutons

  1. Split the pitas and pull apart to make four rounds.  Cut up into small squares.  Heat the peanut oil (not too hot) in a large frying pan.  Fry half the amount of bread until golden and crisp. 

  2. Remove and drain on absorbent paper. Fry the second batch the same way.  Store any extras in sealed bags and keep in the freezer for future use.