Mezze Platter with Garlicky Spiced Chickpeas

🥘 Ingredients

• chickpeas 2
• extra virgin olive oil 2 ½ tbsp
• fat garlic cloves 4
• ground cumin ½ tsp
• ground coriander ½ tsp
• Aleppo pepper 1-2 tsp
• sumac or lemon zest from medium lemon 1 tsp
• Kosher
• medium or large carrots 4
• jalapeño or serrano pepper 0.5-1
• roasted sesame seeds 2 tbsp
• Pure maple syrup
• medium lemons 2
• good-quality creamy vegan yogurt 5 oz
• Freshly
• A drizzle of pure pomegranate molasses
• pitted Castelvetrano olives or olives of choice ½ cup
• Cornichons
• Pita 4

1. 1

   For the spiced chickpeas: chickpeas , extra virgin olive oil , fat garlic cloves , ground cumin , ground coriander , Aleppo pepper , sumac or lemon zest from medium lemon , Kosher salt. For the carrot salad: medium or large carrots , jalapeño or serrano pepper , roasted sesame seeds , Pure maple syrup , medium lemons , good-quality creamy vegan yogurt , Freshly cracked black pepper, A drizzle of pure pomegranate molasses . For the timer cup muhammara (left over from bean & arugula wraps): pitted Castelvetrano olives or olives of choice . For the for serving:: Cornichons or store-bought pickled vegetables of choice, Pita .
2. 2

   Spiced Chickpeas: Pat the chickpeas dry with a towel, then add to a large bowl.
3. 3

   Heat the olive oil in your smallest frying pan or saucepan over medium heat. Once warm, add the garlic. Cook for 2-3 minutes , stirring frequently, until golden but not brown. Add the cumin, coriander, and Aleppo pepper if using. Stir for 30 seconds, then pour the garlic oil over the chickpeas. Toss to coat.
4. 4

   Add 2 tbsp lemon juice, 2 tsp sumac, and 1/2 tsp kosher salt. Toss, then taste, adding more salt, sumac, or Aleppo pepper (if using) as desired. Set aside to marinate while you prep everything else.
5. 5

   Carrot Salad: Scrub the carrots, then grate or shred them using either a box grater, the grating disc on your food processor, or a julienne peeler. Optional: If using, thinly slice the chile pepper. Add the carrots and chile pepper (if using) to a medium bowl. Toss with 1-2 tbsp lemon juice, a big pinch of salt, and the sesame seeds. Taste, adding more lemon or salt as desired. If too acidic, add a tiny bit of maple syrup.
6. 6

   Yogurt sauce: In a small bowl, stir together the yogurt, a few squeezes of lemon juice, plus a pinch of cumin and coriander. Season with salt and pepper to taste. Drizzle a bit of pomegranate molasses on top.
7. 7

   Assemble the mezze platter: On a serving tray, arrange bowls with the Spiced Chickpeas, Carrot Salad, Muhammara, yogurt sauce, olives, and pickled vegetables. Scoop everything up with pita, bread, or pita chips.