Zach Cookz

Chickpea Wedges with Lemon & Herb Yogurt Sauce

Golden brown chickpeas, seasoned to perfection with a blend of garlic and cumin and fried in avocado oil, creating a delightful crispiness with every bite. Add a tangy yogurt sauce infused with fresh herbs and lemon to make a tantalizing dip that perfectly complements these chickpea wedges.

Whether you’re hosting a gathering or simply craving a Mediterranean treat, this easy recipe is sure to become a favorite.

Chickpea Wedges with Lemon & Herb Yogurt Sauce

  • Servings: 4-6
  • Difficulty: easy
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A quick, delightful vegetarian starter (or dish!) that's perfect for sharing… or keeping to yourself.

Equipment Needed

  • Food Processor
  • Immersion Blender

Shopping List

  • 1 can chickpeas
  • Oat Flour (Alternatively, make your own!)
  • Grated Parmesan Cheese
  • Fresh Parsley
  • Cumin
  • Garlic Powder
  • Avocado Oil
  • Greek Yogurt
  • Lemon
  • Fresh Dill
  • Fresh Parsley
  • Olive Oil

Ingredients

    Chickpea Wedges
  • 1 15oz can chickpeas rinsed, drained
  • 0.25 cup oat flour
  • 0.25 cup grated parmesan cheese
  • 1 tablespoon chopped parsley
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons water
  • 2 tablespoons avocado oil

    • Lemon & Herb Yogurt Sauce

  • 1 cup Greek Yogurt
  • Fresh Squeezed Lemon Juice of 1 Lemon
  • 0.5 cup Fresh Dill, 1 tablespoon separated
  • 0.25 cup Fresh Parsley
  • 1 tablespoon Olive Oil

Directions

  1. In a medium bowl, combine the chickpeas, all purpose flour, parmesan cheese, herbs, cumin, garlic powder, salt and pepper.
  2. Add two tablespoons of water and use a fork or masher to combine the ingredients until they are well blended.
  3. Move mixture into a food processor, and turn it on high until the mixture resembles a mostly smooth dough. You may need to use a fork to push the top layer down in order to get an even mixture.
  4. Divide the mixture into small balls, and form into triangle wedges.
  5. In a large pan, heat the avocado oil until shimmering.
  6. Then add the chickpea fritters and cook until browned and fully cooked through, about 2-4 minutes per side.
  7. Combine greek yogurt, lemon juice, olive oil, and the 1 tbsp of dill in a measuring glass. Blend together (I used an immersion blender).
  8. Separate half of the greek yogurt sauce, and add the rest of the herbs to this half. Use the immersion blender to blend until a bright green color.
  9. Dip the chickpea wedges in the greek yogurt sauce and enjoy!

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