Salad season is almost here. But sometimes, you need more than just a salad – and this roasted chickpea salad with a garlicky dressing does the trick! Its filling, healthy and delicious. These chickpeas can also be used as a soup topper or a sandwich filler, or they make a tasty little snack on their own.
Roasted chickpea salad (For 2)
- 1 can of chickpeas, drained and dried
- Salad leaves (you can use lettuce, spinach or kale, whatever you like)
- 4 cloves of garlic, with the skin on
- 1 teaspoon smoked paprika powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 tablespoons of Greek yogurt
- Juice of 1/2 a lemon
- 3 tablespoons of olive oil
- Salt
Method
- Preheat the oven to 200 C.
- Mix the chickpeas with the smoked paprika, coriander and cumin powders and some of the olive oil. Season with a little salt and spread over a baking tray. Coat the garlic cloves with a little oil and add to the tray. Bake for about 20-25 minutes, until the chickpeas are browned and crisp. Remove from the oven.
- Squeeze the garlic cloves out of the skins and smash them with the back of a fork. Add to a bowl with the Greek yogurt, lemon juice and remaining olive oil and mix well. Season with a bit of salt. The dressing should not be too thick – if it is, add a little bit of water to loosen it up.
- Dress the salad leaves and spoon over the crispy chickpeas. Eat while they’re still warm.
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