Aromatic Harissa Chickpeas | 15-Minute Dish

Peel and finely dice the red onion and garlic cloves. Halve the cherry tomatoes. Rinse the chickpeas in a sieve and drain well.

Stir the Greek yogurt with lemon juice and 1 pinch of salt until smooth and spread it as a fresh base on two plates.

Heat the olive oil in a pan over medium heat. Sauté the onion and garlic in it for about 2 minutes until translucent.