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This 20 minute meal is ideal for lunch or a quick weeknight dinner when you need something speedy!

The chickpeas are sweet and spicy, the tzatziki is fresh and zingy – and we even throw in some pickled radish.

Serves 4

🌱 12 radishes, finely chopped
🌱 1 lemon, juice only
🌱 salt
🌱 olive oil
🌱 2 x 400g (14oz) tins of chickpeas, drained + rinsed
🌱 1/2 cucumber, grated
🌱 240g (1 cup) plant-based yoghurt, we use Greek-style
🌱 1 garlic clove, peeled + grated
🌱 3 tbsp rose harissa paste, see notes
🌱 4 tsp maple syrup
🌱 4 flatbreads, or gluten-free wraps
🌱 1 handful of fresh parsley, leaves picked

Add the radish to a mixing bowl, along with juice from half of the lemon and a small pinch of salt. Stir to combine, then leave to pickle while you complete the remaining steps.

Add a splash of olive oil to a non-stick frying pan on a medium-high heat. When the oil is hot, add the chickpeas and cook for 8-10 minutes or until they get crispy and begin to char.

Meanwhile, to make the tzatziki, use your hands to squeeze the grated cucumber over a bowl to remove as much water as possible (we save the cucumber water for smoothies). Add the grated cucumber to a separate mixing bowl, along with the yoghurt, garlic, juice from the remaining half of lemon and a small pinch of salt, then set aside.

When the chickpeas are crispy and lightly charred, reduce the heat to low, then stir in 2 tablespoons of the harissa paste, followed by the maple syrup and a small pinch of salt. Cook for 10-15 seconds, then remove from the heat.

To plate up, quickly warm the flatbreads in a toaster, then top them with the tzatziki, followed by the pickled radish and harissa chickpeas. Next, in a small bowl, combine the remaining tablespoon of harissa paste with a splash of olive oil, then drizzle it over the chickpeas. Finally, tear the parsley leaves and sprinkle them over the top.

Big love