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  • 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


  1. Preheat the Oven:

    • Preheat your oven to 180°C (356°F).
  2. 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.
  3. 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.
  4. 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.
  5. 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!


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