Full recipe:
Ingredients:
For the Roasted Chickpeas and Tomatoes:
– 2 x 400g cans of chickpeas, drained and rinsed
– 400g cherry tomatoes
– 3 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp garlic powder
– 1/4 tsp chilli flakes (optional)
– Salt and freshly ground black pepper, to taste
For the Plant-Based Yoghurt Base:
– 200g unsweetened plant-based yoghurt (e.g., coconut or soy)
– 1 tbsp lemon juice
– 1/4 tsp garlic powder
– Pinch of salt
For Garnish:
– 1 small red onion, thinly sliced
– 2 tbsp fresh parsley, chopped
– Freshly ground black pepper
– Extra virgin olive oil, for drizzling
– Chilli flakes, for sprinkling (optional)
Method:
Preheat your oven to 200°C (180°C fan/gas mark 6). Line a large baking tray with parchment paper.
Place the chickpeas and cherry tomatoes on the tray. Drizzle with olive oil, then sprinkle with smoked paprika, ground cumin, garlic powder, chilli flakes (if using), salt, and black pepper. Toss everything together until well coated. Spread the mixture out evenly on the tray.
Roast in the oven for 15-20 minutes, shaking the tray halfway through, until the tomatoes are blistered and slightly caramelised, and the chickpeas are lightly crispy.
While the chickpeas and tomatoes roast, prepare the yoghurt base. In a small bowl, whisk together the plant-based yoghurt, lemon juice, garlic powder, and a pinch of salt. Spread the yoghurt evenly across the base of a large serving bowl or platter.
Once the chickpeas and tomatoes are ready, spoon them over the yoghurt base, arranging them to create a vibrant presentation.
Garnish with thinly sliced red onion, a sprinkle of fresh parsley, and a generous grind of black pepper. Drizzle with extra virgin olive oil and add a pinch of chilli flakes if desired.
Serve immediately as a main or side dish, paired with warm pita bread or a fresh green salad.
by Whiterabbit2000
5 Comments
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[Full recipe available here](https://www.plantifulpalate.com/post/roasted-chickpea-tomato-vegan-salad)
Full recipe:
Ingredients:
For the Roasted Chickpeas and Tomatoes:
– 2 x 400g cans of chickpeas, drained and rinsed
– 400g cherry tomatoes
– 3 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp garlic powder
– 1/4 tsp chilli flakes (optional)
– Salt and freshly ground black pepper, to taste
For the Plant-Based Yoghurt Base:
– 200g unsweetened plant-based yoghurt (e.g., coconut or soy)
– 1 tbsp lemon juice
– 1/4 tsp garlic powder
– Pinch of salt
For Garnish:
– 1 small red onion, thinly sliced
– 2 tbsp fresh parsley, chopped
– Freshly ground black pepper
– Extra virgin olive oil, for drizzling
– Chilli flakes, for sprinkling (optional)
Method:
1. Preheat your oven to 200°C (180°C fan/gas mark 6). Line a large baking tray with parchment paper.
2. Place the chickpeas and cherry tomatoes on the tray. Drizzle with olive oil, then sprinkle with smoked paprika, ground cumin, garlic powder, chilli flakes (if using), salt, and black pepper. Toss everything together until well coated. Spread the mixture out evenly on the tray.
3. Roast in the oven for 15-20 minutes, shaking the tray halfway through, until the tomatoes are blistered and slightly caramelised, and the chickpeas are lightly crispy.
4. While the chickpeas and tomatoes roast, prepare the yoghurt base. In a small bowl, whisk together the plant-based yoghurt, lemon juice, garlic powder, and a pinch of salt. Spread the yoghurt evenly across the base of a large serving bowl or platter.
5. Once the chickpeas and tomatoes are ready, spoon them over the yoghurt base, arranging them to create a vibrant presentation.
6. Garnish with thinly sliced red onion, a sprinkle of fresh parsley, and a generous grind of black pepper. Drizzle with extra virgin olive oil and add a pinch of chilli flakes if desired.
7. Serve immediately as a main or side dish, paired with warm pita bread or a fresh green salad.
Good looking recipe
Yummy looking
Looks amazing! Thanks for sharing