Recipe Ingredients
For chickpeas:
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
For dip and serving:
- 1 cup plain Greek yogurt
- 2 tablespoons harissa paste
- 1/2 lemon, juiced
- 1 teaspoon honey
- 1 garlic clove, finely grated
- Kosher salt and freshly ground black pepper, to taste
- 3 Persian cucumbers, cut into spears
- 3 loaves pita, cut into wedges
- 2 carrots, cut into sticks
- 4 radishes, halved lengthwise
- 1 red bell pepper, cut into 3/4-inch slices
- 1 yellow bell pepper, cut into 3/4-inch slices
Recipe Directions
- For chickpeas: Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Place chickpeas in an even layer on a prepared baking sheet. Add oil and salt and toss to coat. Bake, shaking the baking sheet every 10 minutes, until chickpeas are crisp, about 30 to 35 minutes. Sprinkle chickpeas with paprika and allow to cool completely at room temperature.
- For dip and serving: Combine yogurt, harissa, lemon juice, honey and garlic in a small serving bowl. Season with salt and pepper, to taste.
- Serve harissa yogurt dip with crispy chickpeas, cucumbers, pita, carrots, radishes and bell peppers.
