Crispy Chickpea Tenders with Lemon‑Herb Yogurt Sauce

These crispy chickpea tenders are a quick, high‑protein main dish that's perfect for busy weeknights. A fluffy bowl of lemon‑herb yogurt sauce keeps the flavors bright and keeps you coming back for seconds. Best of all, it all cooks in under 30 minutes so you can get back to your day in no time.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed and patted dry
• 1 cup all‑purpose flour
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tbsp olive oil, for frying
• For the sauce:
• 1 cup plain Greek yogurt
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 2 tbsp chopped fresh dill
• 1 tsp honey
• Salt and black pepper to taste

Instructions

1. 1. In a shallow dish, whisk together flour, paprika, cayenne, salt, and pepper. In a second dish, pour beaten eggs. In a third dish, place panko breadcrumbs.
2. 2. Pat chickpeas dry with a towel. Dip each chickpea in the flour mixture, shake off excess, then coat in beaten eggs, and finally roll in panko for an extra crunch.
3. 3. Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Once shimmering, add the coated chickpeas in a single layer. Do not overcrowd; cook 3–4 minutes per side or until golden and crisp.
4. 4. Transfer cooked tenders to a plate lined with paper towels to drain excess oil. Keep warm while you make the sauce.
5. 5. In a bowl, combine Greek yogurt, lemon zest, lemon juice, minced garlic, chopped dill, honey, salt, and pepper. Whisk until smooth.
6. 6. Taste the sauce and adjust seasoning as needed—more lemon juice for brightness, more honey for sweetness.
7. 7. Arrange the crispy chickpea tenders on a serving platter and drizzle generously with the lemon‑herb yogurt sauce.
8. 8. Garnish with extra dill or a squeeze of fresh lemon if desired. Serve immediately for the best crunch.
9. 9. If you have leftovers, keep the tenders in the fridge for up to 2 days and re‑heat in a hot skillet for 2 minutes to restore crispness. The sauce keeps well for 3–4 days in the refrigerator.
10. 10. Enjoy this protein‑rich meal as a main dish, a hearty salad topper, or a stand‑alone snack.

Chef's Note

For an extra crunchy coating, replace regular panko with toasted almond breadcrumbs and add a pinch of nutritional yeast for a cheesy note.

Make-Ahead Tips

Store the fried tenders in an airtight container in the fridge for up to 2 days; re‑heat in a hot skillet for 2 minutes before serving. The sauce can be made a day ahead and stored in the fridge, just whisk again to re‑blend if it separates.

Substitutions

Replace Greek yogurt with a dairy‑free alternative like coconut yogurt for a vegan version. Omit the chickpeas and use sliced tofu or tempeh for a different protein source.