Fried Chickpeas with Yogurt Sauce & Herby Breadcrumbs

🥘 Ingredients

• good-quality creamy vegan yogurt 5 oz
• medium lemon 1
• garlic clove 1
• Kosher
• extra virgin olive oil 1 tbsp
• panko breadcrumbs ¼ cup
• flat-leaf parsley leaves and tender stems ½ cup
• chickpeas 1
• extra virgin olive oil 3-4 tbsp
• or shallot 2 piece
• dried red chile peppers 2-3
• fat garlic cloves 3
• Crusty bread or vegan-friendly pita to serve 6

1. 1

   For the yogurt sauce and gremolata breadcrumbs: good-quality creamy vegan yogurt , medium lemon , garlic clove , Kosher salt and freshly cracked black pepper, extra virgin olive oil , panko breadcrumbs , flat-leaf parsley leaves and tender stems . For the fried chickpeas: chickpeas , extra virgin olive oil , or shallot , dried red chile peppers , fat garlic cloves . For the for serving:: Crusty bread or vegan-friendly pita to serve .
2. 2

   Make the Yogurt Sauce (see Note 3): In a bowl, combine the yogurt, 2 pinch of the lemon zest (reserve the remaining zest for the breadcrumbs), 2 tsp of lemon juice, the grated garlic, a pinch of salt, and black pepper to taste. Stir to combine, then taste and add more lemon juice or salt as desired (keeping in mind the other components will also have salt). Refrigerate the sauce until ready to use.
3. 3

   Make the Gremolata Breadcrumbs: Heat a medium frying pan over medium-low heat with 1 tbsp olive oil. Once warm, add the panko. Stir occasionally, then more frequently as it starts to change color, for about 3 minutes, or until golden brown. Add the parsley and remaining lemon zest and stir almost constantly for 30-60 seconds , or until everything smells amazing and the parsley is still bright green. Transfer to a bowl or plate to stop cooking, and sprinkle with a small pinch of salt and pepper.
4. 4

   Prep the chickpeas: Drain the chickpeas and rinse. Shake the colander well, then transfer to a clean dish towel and gently pat dry.
5. 5

   Cook the chickpeas: Wipe out the frying pan and return it to medium heat. Add 3 tbsp olive oil and once shimmering, add the shallot(s) with a pinch of salt. Stir occasionally until the edges just start to turn color, 2 ½ to 3 ½ minutes. Add the chickpeas and toss well in the oil. For extra flavor and crisping, drizzle the extra 1 tbsp of olive oil on top of the chickpeas. Season with 3/4 tsp kosher salt and pepper to taste and toss again, then add in the dried chiles and garlic.
6. 6

   Stir occasionally (or to avoid smashing the chickpeas, shake the pan back and forth occasionally), and cook for 8-11 minutes , or until the chickpeas are golden brown and the shallot(s) are deeply browned but not burnt. NOTE: If the shallot(s) start to darken too quickly, lower the heat a touch. If the chiles start to blacken, remove them.
7. 7

   Assemble: Schmear the Yogurt Sauce across a serving plate or shallow bowl. Top with the Fried Chickpeas and sprinkle on the herby breadcrumbs. Dig in with spoons, or if desired, scoop up with pita or crusty bread.