For vegan wild garlic chickpea loafs with soy yogurt dip, first mix the chickpeas together with the remaining ingredients and season with salt and pepper. Form loafs and place on a baking sheet, drizzle with a little olive oil and roast in the oven at 160 °C for about 25 minutes.
Mix the yogurt with the lemon juice and the herbs and season with salt and pepper.
Mix the remaining lemon juice with the olive oil and brush the patties with it.
Serve the vegan wild garlic and chickpea loafs with soy yogurt dip and garnish with fresh cress.
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