Ingredients: 1 tin chickpeas, washed and drained 150g cherry tomatoes, halved Olive oil 3 sprigs of thyme 1 sprig of rosemary 2 garlic cloves, peeled and thinly sliced Maldon salt and cracked black pepper, to taste 3-4 tbsp Med Cuisine Organic Chilli Tahini Greek yogurt (optional, for consistency adjustment) Crumbled feta cheese Pickled red onions Fresh rocket (arugula) Freshly baked focaccia, or bread of choice Instructions: Preheat the Oven: Preheat your oven to 180°C (356°F). Prepare the Roasting Tray: In a roasting tray, combine the chickpeas, cherry tomatoes, thyme sprigs, rosemary sprig, and sliced garlic. Drizzle generously with olive oil, and season with salt and pepper. Roast: Place the tray in the oven and roast until the tomatoes are tender and starting to break down, mixing well with the chickpeas. This should take about 25-30 minutes. Prepare Chickpea Mixture: Remove the tray from the oven. Discard the thyme and rosemary sprigs. Stir in the Med Cuisine Organic Chilli Tahini. Adjust the flavor with additional salt, pepper, and a squeeze of lemon juice. If desired, add Greek yogurt to reach your preferred consistency. Assemble the Sandwich: Slice open your focaccia or bread of choice. Spread the chickpea mixture on the bottom half. Top with crumbled feta, pickled red onions, and fresh rocket. Enjoy!
