Roasted Mushrooms on Crispy Chickpea Bites with Lemon Yogurt Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a large baking sheet with parchment paper.

2. 2

   In a food processor, pulse the cooked chickpeas with the chickpea flour, Parmesan cheese, 15 ml (1 tbsp) olive oil, 2 g (about 1/2 tsp) salt, 1 g (about 1/4 tsp) black pepper, and the garlic powder until you get a thick, slightly coarse mixture that holds together when pressed.

3. 3

   Divide the mixture into 16 small portions and place them on the baking sheet. Flatten each portion into rounds about 5 cm / 2 inches wide and 1 cm / 1/3 inch thick.

4. 4

   In a bowl, toss the mushrooms with the remaining 15 ml (1 tbsp) olive oil, fresh thyme, the remaining 2 g (about 1/2 tsp) salt, and 1 g (about 1/4 tsp) black pepper. Spread them around the rounds on the same tray or use a second tray if needed.

5. 5

   Bake for 20 to 25 minutes at 220 °C / 425 °F, until the chickpea rounds are golden at the edges and the mushrooms are deeply roasted and slightly concentrated. If using two trays, switch them halfway through baking.

6. 6

   Meanwhile, stir together the Greek yogurt, lemon zest, lemon juice, and half of the chopped chives in a small bowl until smooth.

7. 7

   Remove the tray from the oven and let the chickpea crisps rest for 3 minutes so they firm up and release more easily.

8. 8

   To assemble, place a teaspoon of lemon yogurt cream on each chickpea crisp, top with a portion of roasted mushrooms, and finish with the remaining chopped chives.

9. 9

   Serve warm for the best contrast between the crisp base, juicy mushrooms, and cool lemon cream.