April 14 – Game, Set, Matcha & Spicy Chickpea Dip with Parsley Salad

Hopefully your week is off to a good start. This composed salad appetizer can easily be made into a light meal, so embrace the versatility. You can double the chickpeas to feed more mouths, and/or add cheese to make it heartier. If you don’t have parsley, consider using mixed greens or lettuce instead for the salad. Feel free to improvise.

Game, Set, Matcha

Makes 1 cocktail

• 1 t matcha green tea powder

• 4 oz cashew or oat milk

• 1 oz tequila

• 1⁄2 oz honey, or more to taste

• Sprig of mint for garnish

Place matcha and milk into a cocktail shaker and shake vigorously for 15 seconds.

Add ice to shaker, as well as tequila and honey.

Shake for 30 seconds. Strain into a tall glass filled with ice. Garnish with a sprig of mint.

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Spicy Chickpea Dip with Parsley Salad

Make this for a hearty appetizer or a light lunch or dinner. It’s healthy, delicious, and very satisfying.

Serves 6

Roasted Chickpeas

• 1 15 oz can chickpeas, rinsed and drained

• 1 T cornstarch

• 1 T olive oil

• 1 t sugar

• 1⁄2 t garlic powder

• 1⁄2 t cumin

• 1⁄2 t turmeric

• 1⁄2 t kosher salt

• 1⁄8 t cayenne

Spicy Yogurt Dip

• 3⁄4 c whole milk yogurt

• 2 t grated garlic

• 2 T chopped fresh herbs (parsley, dill, mint, or your choice)

• 1 T olive oil

• 2 t lemon juice

Garlic Sauce

• 1⁄4 c hummus

• 1 T lemon juice

• 1 T chopped fresh herbs (parsley, dill, mint, or your choice)

• 2 cloves garlic, grated

Parsley Salad

• 1⁄2 c parsley leaves

• 1⁄4 c mint leaves, torn

• 2 T chopped cucumbers

• 2 T chopped tomatoes

• 2 T chopped red onion

• 1 T lemon juice

• 2 T olive oil

• Salt and pepper

Serve with pita chips and/or sliced vegetables for dipping, and chili crisp.

Preheat oven to 400. Line a sheet pan with parchment.

Toss the chickpeas in a bowl with the cornstarch to coat. Add the olive oil and spices to the bowl and toss to coat evenly. Place chickpeas in a single layer on the sheet pan. Roast for 20-25 minutes. Set aside to cool.

Prepare the Spicy Yogurt by combining all ingredients in a small bowl. Taste for seasoning. Spread yogurt into the bottom or your serving dish or platter. Place cooled chickpeas over the yogurt.

Make the Garlic Sauce by whisking the ingredients together, then thinning to a pourable consistency by adding a little water, a teaspoon at a time. Set aside.

Toss the parsley and mint with the cucumbers, tomatoes, onions, lemon juice, and oil. Add salt and pepper to taste and toss again.

Arrange Parsley Salad on top of the chickpeas. Drizzle with the Garlic Sauce. Sprinkle with chili crisp if using and flaky sea salt.