Chickpea and Cheese Sticks with Pistachio Crust and Paprika Yogurt Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper. Brush the paper with some of the olive oil.

2. 2

   In a large bowl, mash the cooked chickpeas with a fork until you get a coarse but moldable mixture. Add the grated semi-hard cheese, 30 g (1/4 cup) of the breadcrumbs, the chives, parsley, garlic powder, half of the smoked paprika, half of the lemon zest, 1/2 teaspoon of salt, and the black pepper.

3. 3

   Add the beaten egg to the chickpea mixture and stir until combined. If the mixture feels too wet, let it rest for 5 minutes so the breadcrumbs absorb some moisture.

4. 4

   In a shallow plate, mix the remaining breadcrumbs with the chopped pistachios, the rest of the smoked paprika, and a pinch of salt.

5. 5

   With lightly damp hands, shape 12 compact sticks of equal size. Roll them in the pistachio-breadcrumb mixture, pressing gently so the coating adheres well.

6. 6

   Place the sticks on the prepared tray and brush the tops with the remaining olive oil. Bake for 16 to 18 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp.

7. 7

   While they bake, make the dip by mixing the Greek yogurt, lemon juice, honey, the remaining lemon zest, and a pinch of salt in a bowl until smooth.

8. 8

   Serve the sticks hot or warm with the paprika and lemon yogurt dip.

9. 9

10. 10