Chick Peas, Labneh & Harissa

This dish makes a fantastic vegetarian side at barbeques and potlucks. Scale up for a crowd! Pictured are black chickpeas, but the more common tan variety works just as well. You can substitute Greek yogurt for labneh, which is a very creamy, thick fresh cheese from the Middle East

This dish makes a fantastic vegetarian side at barbeques and potlucks. Scale up for a crowd! Pictured are black chickpeas, but the more common tan variety works just as well. You can substitute Greek yogurt for labneh, which is a very creamy, thick fresh cheese from the Middle East

Chick Peas recipe

Serves around 4 as a side—scale up for more

Ingredients:

  • 1 cup cooked chick peas (canned ones work fine)

  • 1 clove garlic, crushed

  • 1 squeeze lemon

  • 1/2 cup labneh or Greek yogurt

  • 3 tablespoons harissa paste

  • Extra virgin olive oil as needed

  • 1 small cucumber, peeled, seeded and diced

  • 1 medium tomato, diced

  • Chopped fresh herbs: any combination of parsley, mint, dill, and/or cilantro

  • Sea salt to taste

Instructions:

  1. First, marinate the chick peas an hour or so before using. Simply toss them with a squeeze of lemon, the crushed garlic clove, a swirl of olive oil and sprinkle of salt. Stir it all together and set aside in the refrigerator.

  2. In a small bowl, thin the harissa with olive oil until it flows (it should still be thick)

  3. Assemble your platter: Spread the labneh evenly on a plate or platter. Layer on the diced vegetables, then the chick peas. Sprinkle with a little bit of sea salt. Give the harissa mixture a stir, then drip and splatter it around and overtop the labneh, vegetables, and chick peas. Sprinkle the whole thing liberally with chopped herbs—don’t be shy. Serve with pita or other flatbread. As you eat it, mix all those lovely flavors together. Won’t look as nice but tastes great.