This combination is absolutely wonderful, especially with the fresh lemon and wholegrain mustard dressing.
Simple but delicious.
I love it when I create a recipe using simple seasonal ingredients. Carrots and shallots from my veg box, dill from the windowsill and creamy butter beans from my deep store cupboards.
All topped with some toasted sunflower seeds for crunch–perfect.
And I have a new creation for you. Chickpea and olive muffins, not created which chickpea flour but with actual cooked chickpeas.
The result is a squidgier and more moist, and the green olives and thyme blended in add a lovely savoury salty taste.
I used spelt flour in the muffins, you can use buckwheat for a gluten-free option, but the result is drier.
You could also swap the butter beans for chickpeas, that would also be delicious.
I hope you love this recipe, Niki xx
Catt
I saw this recipe and decided to just wing it and roasted off carrots and the beans (aka lima beans) . Bad move. The beans were delicious except the roasting added way too much chew. Roasting seems to dry out the bean and toughen the skin. So this time, I’m gonna follow your recipe to the tee!!
Niki
Hi Catt
Sounds good to me!
Love, Niki xx
Lisa
Hello,
For the muffins, is there a good substitute for olive oil? These look delicious, but I’m trying to stay oil free. It ain’t easy
Niki
I would just leave out xx
Rose Harissa Chickpeas with Roast Cauliflower and Dill Yogurt
[…] The dill yogurt is such a game-changer. Dill is such an underappreciated herb. I think that is because it has such a pungent taste, similar to that of fennel or celery that it can pack quite an unusual punch of flavour if not used correctly or paired with the right ingredients. It’s such an amazing addition to potato or grain dishes, such as this, or for anything that has a creamy dressing. It’s also really delicious and used commonly in vegan replacement dishes for seafood, cheese or egg. Basil, Chives, garlic and onion all pair great with it too. Which makes it such a versatile ingredient, especially in vegan or plant-based cooking. So, if you haven’t tried cooking with it before. I definitely suggest you try! Why not try my Green Split Pea Soup with Dill Coconut Cream or my Roast Carrot, Shallot and Butter Bean and Dill Salad with Olive Muffins […]
Rosa
Hi Niki, can yo tell me the weight of the checkpeas? Here in Spain we have different sizes. I would like to try this recipe. Thanks, Rosa
Niki
Hi Rosa
its 400g. xxx
J Gill
Hi, are the muffins cooked at the same temperature as the roasted veg?
Niki
Hi there
yes they are
Love, Niki xx
Laura
I made this for dinner tonight. My husband and I thought is was delicious, I can’t wait to try more of your recipes! Planning one for tomorrow already. Thank you!
Niki
So happy to hear!
Love, Niki xx
Katrina
Hi Niki! If I use buckwheat, how can I prevent it from coming out dry?
Niki
Hi Katrina
I’m afraid I have havent tried buckwheat but its similar to gram flour in terms of dryness so should be OK?
My best
Niki x
Glenda
Hello! NEw to your site, excited about new V inspo….question….”butter beans”. Canellini?
Niki
Yes you can use! xxx
Lina
Tried this tonight and the salad was so good! I will definitely make it again 🙂 However muffins didn’t rise at all when baking. Not sure what I managed to do wrong. The dough was very thick and was difficult to blitz so I added a litlle bit of water.
Niki
Hi Lina
Glad you like.
the muffins are very dense but they should rise a little.
Maybe try a little more water if needed.
Love
niki xx
Lina
Thank you, I will try xx
Tanya Sutton
Tried this last night and it was amazing! I was so interested in how the muffins would taste and they were incredibly good as was the whole dish. My own tweaks were, no olives in the muffins, I can see how they would work well but they are not for me. Honey instead of maple syrup (only because I keep bees and have a lot lying around!). I put the butters beans in the baking dish with the carrots and shallots for the last 5 mins, covered with the delicious dressing. That was because it was a cold evening! It tasted so good but the carrots and shallots looks much better before I meddled so next time (definitley making again) I will maybe put the butter beans and dressing in the oven for 5 mins in a separate dish and add after. Thanks for the receipe 🙂
Niki
Hi Tanya
So happy you liked and interesting changes.
The muffins turned out OK without the olives?
Love
Niki xxx