VeggieOctober 17, 2026 · vegetarian
Mediterranean romanesco plate, aka papdi chaat
Crispy roasted romanesco, squash and chickpeas over a lemony tahini base, finished with pickle tzatziki and pomegranate. Eat it like nachos, then mix it up chaat-style.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 2
This started as a Mediterranean plate and turned into papdi chaat halfway through.
We ate it like nachos at first, scooping tahini and roasted veggies with pita chips, then mixed it all together papdi chaat style. Honestly, the mixed-up version wins.
How it came together
Mediterranean romanesco plate, aka papdi chaat
What you'll need
Garlic tahini lemon base
To roast
Quick tzatziki-style sauce
To finish
How to make it
- 1
Get the veggies roasting first. Toss the romanesco, squash and chickpeas in oil, salt, coriander-cumin and smoked paprika across two baking sheets. Roast at 425°F for 20 to 25 minutes until crispy.
- 2
While that roasts, whisk the tahini base, tahini with water (or aquafaba), lemon juice, garlic and salt. Keep adding lemon until it loosens into a pourable sauce.
- 3
Stir up the quick tzatziki. Chopped pickles plus tzatziki seasoning, or garlic, salt and lemon juice.
- 4
Spread the tahini base on a big plate, pile on the roasted veggies and chickpeas, dollop the tzatziki, and finish with parsley, sumac and pomegranate. Pita chips on the side.
Sean's tweaks
- Aquafaba from the chickpea can works in place of water for the tahini base and makes it a little silkier.
- Eat it like nachos with the pita chips first, then mix everything together papdi chaat style. The mixed-up version wins.
Good to know
- Red kuri squash here is leftover from the olan post. Butternut or any roasting squash works.
- Two baking sheets keep the veggies crisp instead of steaming.
More to cook
Made it? Tag @betterthantakeout.food so we can see.