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

  1. Drain the chickpeas well in a strainer to cool them.
  2. Place the chickpeas on a clean absorbent towel and pat them dry.
  3. Rub them with the towel to dry them completely. Place the chickpeas on a baking tray.
  4. Drizzle with olive oil and add salt. Stir to coat the chickpeas evenly with oil.
  5. Bake in a well-preheated oven at 160ºC with the fan setting for about 45 minutes, until golden and crunchy.
  6. 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.
  7. 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.
  8. Slice the cucumber, carrot, and radishes very thinly.
  9. 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.
  10. Add salt to taste. Drizzle the dressing over the salad.
  11. Add the roasted chickpeas and serve immediately.
  12. For a smoother texture, blend the tahini, lemon juice, and water in a blender until the dressing is silky.

Enjoy!

Source: Argiro Barbarigou