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Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Serves: 2




To Make Crispy Chickpeas

2 cups canned chickpeas

1 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon paprika

To Make Yogurt Dill Sauce

1/2 cup soy yogurt

1 teaspoon lemon juice

1 tablespoon olive oil

1/2 teaspoon pepper powder

1 tablespoon dill, finely chopped

Salt to taste


For Salad

2 medium cucumbers, diced 

1 cup cherry tomatoes, quartered

1/2 onion, sliced

5-6 mint leaves

1/4 cup vegan feta cheese, crumbled

1/2 tablespoon olive oil

1/2 teaspoon salt



To Make Crispy Chickpeas

  1. Preheat the oven to 425 Degrees Fahrenheit.
  2. Drain and rinse the chickpeas and remove the excess moisture between kitchen towels. Remove any skin that comes off.
  3. Spread it on a baking tray and add olive oil and salt. Bake for 30 minutes, stirring every 10 minutes.
  4. Remove from the oven and add paprika. Keep aside to cool.

To Make Yogurt Dill Sauce

  1. Add all the contents under yogurt dill sauce to a bowl and whisk until everything blends well.

For Salad

  1. Add the ingredients listed under salad into a bowl, except the feta cheese. Mix well and add the crumbled feta cheese.
  2. To serve, top with crispy chickpeas and drizzle yogurt dill sauce.



  1. Add chickpeas right before you are ready to serve or
    else it will get soggy. You can also serve it separately.
  2. To maintain the crispness of chickpeas once cooled,
    add them to a parchment paper bag and keep it at
    room temperature.


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