Everything you’ll need to make this roasted chickpea salad:
- 250 g cooked chickpeas
- 1 tbsp neutral oil
- 1/2 tsp salt
- 1/2 tsp curry powder
- 1/2 tsp smoked paprika
- 2 pinches cumin
For the salad:
- 1 lettuce
- 1 thin cucumber (not thick with seeds)
- 1 carrot, sliced very thinly
- 2 radishes, sliced very thinly
- A few mint leaves
- A few parsley leaves
- 2 tbsp tahini
- 1 lemon (juice)
- Water as needed
- A little salt
Ingredients
- Drain the chickpeas well in a strainer to cool them.
- Place the chickpeas on a clean absorbent towel and pat them dry.
- Rub them with the towel to dry them completely. Place the chickpeas on a baking tray.
- Drizzle with olive oil and add salt. Stir to coat the chickpeas evenly with oil.
- Bake in a well-preheated oven at 160ºC with the fan setting for about 45 minutes, until golden and crunchy.
- Shake the tray 2-3 times during baking to cook evenly. Once they’re golden and crispy, and while still warm, sprinkle them with the spices. Stir to coat the chickpeas with the spices.
- Once cooled, toss the chickpeas into the salad bowl, or keep some aside to enjoy as a crunchy, healthy snack. You can also use them as a garnish for soups.
- Slice the cucumber, carrot, and radishes very thinly.
- Place the lettuce leaves in a bowl. Add the cucumber, carrot, and radishes. In a small bowl, dilute the tahini with lemon juice and water until it becomes smooth and thin.
- Add salt to taste. Drizzle the dressing over the chickpea salad.
- Add the roasted chickpeas and serve immediately.
- For a smoother texture, blend the tahini, lemon juice, and water in a blender until the dressing is silky.
Enjoy!
Source: Argiro Barbarigou
