Sourdough with Labneh & Crispy Chickpeas by @arte_mon_amour

55 min

4 servings

🥛

500 g

Curd

🧂

0.5 tsp

Salt

🌿

Parsley

🌱

Black sesame seeds

🌱

White sesame seeds

🌶️

Cayenne pepper

🧄

Garlic powder

🧅

Onion powder

🥜

Toasted peanuts

🧂

Everything bagel seasoning

🫘

Chickpeas

🫒

Olive oil

🥖

Sourdough bread

🥕

Lettuce leaves

🫒

Extra virgin olive oil

  1. Mix
    • Curd
    • Salt

    Mix salt into the curd, transfer to a muslin cloth or yogurt strainer, and refrigerate for 24-48 hours until thick.

  2. Roll
    • Parsley
    • Black sesame seeds

    Roll the labneh into small balls, chill for 30 minutes, and coat as desired.

  3. Refrigerate
    • Olive oil

    Store the labneh balls in a clean jar, fully submerged in olive oil, and refrigerate.

  4. Toss
    • Chickpeas
    • Cayenne pepper
    • Olive oil

    Toss the chickpeas with the spices and olive oil, then bake at 180°C for 20-25 minutes until crispy.

  5. Cool
    • Chickpeas

    Cool the chickpeas completely.

  6. Toast
    • Sourdough bread
    • Lettuce leaves

    Toast the sourdough, spread a labneh ball over the bread, add lettuce, then another labneh ball.

  7. Top
    • Chickpeas
    • Extra virgin olive oil

    Top with the crispy chickpeas, drizzle with extra virgin olive oil, and serve immediately.

Sourdough with Labneh & Crispy Chickpeas by @arte_mon_amour

55 min

4 servings

🥛

500 g

Curd

🧂

0.5 tsp

Salt

🌿

Parsley

🌱

Black sesame seeds

🌱

White sesame seeds

🌶️

Cayenne pepper

🧄

Garlic powder

🧅

Onion powder

🥜

Toasted peanuts

🧂

Everything bagel seasoning

🫘

Chickpeas

🫒

Olive oil

🥖

Sourdough bread

🥕

Lettuce leaves

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/7

    Mix salt into the curd, transfer to a muslin cloth or yogurt strainer, and refrigerate for 24-48 hours until thick.

    🥛Curd
    🧂Salt
    🥣Muslin cloth or yogurt strainer
    🥣Mixing bowl

  2. Step 2/7

    Roll the labneh into small balls, chill for 30 minutes, and coat as desired.

    🌿Parsley
    🌱Black sesame seeds
    🌱White sesame seeds
    🌶️Cayenne pepper
    🧄Garlic powder
    🧅Onion powder
    🥜Toasted peanuts
    🧂Everything bagel seasoning

  3. Step 3/7

    Store the labneh balls in a clean jar, fully submerged in olive oil, and refrigerate.

    🫒Olive oil
    🫙Jar

  4. Step 4/7

    Toss the chickpeas with the spices and olive oil, then bake at 180°C for 20-25 minutes until crispy.

    🫘Chickpeas
    🌶️Cayenne pepper
    🧄Garlic powder
    🧅Onion powder
    🫒Olive oil
    🥣Mixing bowl
    🍳Baking tray

  5. Step 5/7

    Cool the chickpeas completely.

    🫘Chickpeas

  6. Step 6/7

    Toast the sourdough, spread a labneh ball over the bread, add lettuce, then another labneh ball.

    🥖Sourdough bread
    🥕Lettuce leaves
    🔪Knife

  7. Step 7/7

    Top with the crispy chickpeas, drizzle with extra virgin olive oil, and serve immediately.

    🫘Chickpeas
    🫒Extra virgin olive oil

Composition

Ingredients

Types

Dairy, Spices, Vegetables, Herbs, Seeds, Nuts, Legumes, Oils, Grains, Bread

Ingredients

Curd, Salt, Parsley, Black sesame seeds, White sesame seeds, Cayenne pepper, Garlic powder, Onion powder, Toasted peanuts, Everything bagel seasoning, Chickpeas, Olive oil, Sourdough bread, Lettuce leaves, Extra virgin olive oil

Notes

Curd (thick, full-fat), Salt (for the labneh), Parsley (chopped, for one coating option, no amount given), Black sesame seeds (for one coating option, no amount given), Cayenne pepper (for coating and for chickpeas, no amount given), Garlic powder (for coating and for chickpeas, no amount given), Onion powder (for coating and for chickpeas, no amount given), Toasted peanuts (chopped, for one coating option, no amount given), Everything bagel seasoning (one coating option, no amount given), Chickpeas (boiled, no amount given), Olive oil (for tossing the chickpeas and for submerging the labneh balls in storage, no amount given), Sourdough bread (no amount given), Lettuce leaves (no amount given)

Allergens

Milk, Sesame, Peanuts, Tree nuts, Gluten

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Sugar-Free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 40g, Fat: 22g, Fiber: 6g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 2.2mg, Sodium: 680mg, Potassium: 320mg, Magnesium: 45mg

Vitamins

Vitamin A: 180mcg, Vitamin B12: 0.4mcg, Vitamin K: 25mcg, Folate: 60mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Muslin cloth or yogurt strainer, Mixing bowl, Jar, Baking tray, Knife

Appliances

Refrigerator, Oven, Toaster

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Everyday, Brunch

Origin

Source

Platform

instagram

Original Creator

@arte_mon_amour

Origin

Cuisine

Middle Eastern, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy, Crispy

Flavors

Savory, Tangy, Garlicky, Smoky, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Labneh balls (in olive oil, sealed jar) : up to 2-3 weeks (refrigerated,fully submerged in olive oil,clean airtight jar), Crispy chickpeas : 2-3 days (room temperature in an airtight container,best eaten fresh for crispiness), Assembled sandwich : same day, serve immediately (not suitable for storage once assembled)