Herby Tahini Chickpeas With Red Pepper Sauce And Feta Cucumber Salad
3
- Prep Time15 min
- Total Time25 min
- Makes4 servings
Recipes and text by Christine Flynn; Produced by Aimee Nishitoba; Photography by Christie Vuong; Prop styling by Nicole Billark; Food styling by Sage Dakota.
We all crave more fresh vegetables and bright flavours in spring, and this dish ticks those boxes. Plus, you can throw it together in 25 minutes—even less if the sauce is prepped ahead of time.
Red Pepper Sauce
4 red bell peppers, cored and quartered
½ small yellow onion, quartered
1 garlic clove
3 tbsp extra-virgin olive oil, divided
2 tsp salt
2 tsp sweet paprika
2 tbsp tahini
1 tbsp white vinegar
1 tsp granulated sugar (optional)
Chickpeas and Herbs
½ cup tahini
1⅛ tsp salt, divided
Juice of ½ lemon
2 398-mL cans chickpeas, drained and rinsed
1 cup chopped parsley
2 green onions, thinly sliced
Juice of ½ lemon or 1 tbsp white vinegar
1 tbsp extra-virgin olive oil
1 green chili, thinly sliced (optional)
Feta Cucumber Salad
1 medium English cucumber
½ cup crumbled feta
1 tbsp extra-virgin olive oil
Juice of ½ lemon or 1 tbsp white vinegar
Pinch of red pepper flakes (optional)
For serving
2 tbsp toasted sesame seeds
Warm pita or steamed rice
Instructions
Sauce: Position rack in centre of oven, then preheat to 500F. Line a baking sheet with parchment.
Toss peppers, onion and garlic with 1 tbsp oil, 2 tsp salt and paprika in a medium bowl. Spread over prepared sheet.
Roast until vegetables are tender, 10 to 12 min. Transfer to a blender along with 2 tbsp tahini, vinegar and sugar. Pulse to combine. With motor still running, gradually add remaining 2 tbsp oil until combined. Transfer to an airtight container and refrigerate until ready to use, up to 3 days.
Chickpeas: Whisk ½ cup tahini with 1 tsp salt, lemon juice and 1/3 cup water in a medium bowl until creamy. Stir in chickpeas. Set aside.
Herbs: Stir parsley with green onions, lemon juice, 1 tbsp oil, chili and remaining ⅛ tsp salt in a medium bowl. Set aside.
Salad: Cut cucumber lengthwise, then use a spoon to scrape out seeds. Cut into ½-in. thick slices. Place in a medium bowl, then stir in feta, 1 tbsp oil, lemon juice and red pepper flakes.
To serve, spoon red pepper sauce over a large serving platter. Mound chickpeas over sauce, then top with herbs, sesame seeds and a drizzle of olive oil, if desired. Serve alongside salad and warm pita or steamed rice.
Kitchen tip
Store leftover sauce and chickpeas in an airtight container and refrigerate for up to 5 days.
Get more of our best quick weeknight dinner recipes.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.