Pugliese Pumpkin-Seed and Chickpea Mezze with Rosemary Olive Oil
A warm Apulian mezze of crushed chickpeas and toasted pumpkin seeds dressed with rosemary olive oil and lemon, served with cucumber spears.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 1/3cup (55g cooked)chickpeas, drained
- 4tbsp (32g)pumpkin seeds, toasted
- 1/2(40g)cucumber, cut into spears
- 1tsp (4g)extra-virgin olive oil
- 1sprig (1g)fresh rosemary, finely chopped
- 1/2clove (1.5g)garlic, minced
- 1/4(~5g juice)lemon, juiced
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
Toast the pumpkin seeds in a dry pan over medium heat for 1-2 minutes, shaking often, until they pop and smell nutty. Set aside.
- 02
Warm the olive oil in the same pan over medium-low heat. Add the rosemary and garlic and infuse for 30 seconds — do not let the garlic brown.
- 03
Add the chickpeas and warm them through, about 2 minutes, then crush them roughly with a fork right in the pan. Season with salt and pepper.
- 04
Stir two-thirds of the pumpkin seeds into the chickpea mash. Squeeze in the lemon juice and stir.
- 05
Spoon the warm mash into a small bowl. Scatter the remaining pumpkin seeds on top, finish with a crack of pepper, and serve alongside the cucumber spears.
Nutrition (per serving)
- Calories
- 280kcal
- Protein
- 13g
- Carbs
- 18g
- Fat
- 18g
- Fiber
- 6g
- Selenium
- 4mcg
- Zinc
- 3mg
- Iron
- 4mg
- B12
- 0mcg
- Iodine
- 3mcg
- Sodium
- 280mg