Vorspeise
Crunchy Chickpeas Chopped Salad
35 Min.Für 2Nutri-Score A€
A
35 Min.
35 Min.Crunchy Chickpeas Chopped Salad
was Sie brauchen
Zutaten
boiled white chickpeas (canned, drained and rinsed)Vorräte240 g
salt (or to taste)Gewürze3 g
chili flakesGewürze1 g- turmeric powderGewürze500 mg
- chaat masalaGewürze2 g
- cooking oil spray (or 1 tbsp oil)Vorräte15 ml
lettuce (chopped)Obst & Gemüse70 g
onion (sliced)Obst & Gemüse70 g
cucumber (chopped)Obst & Gemüse75 g- mint sauce (homemade)Vorräte60 ml
pro Portion
Nährwerte
227kcal
- Kohlenhydrate
- 28 g
- Eiweiß
- 9 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Sieb
Backblech
Backofen
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Drain and season the chickpeas
- Drain and rinse the chickpeas in a sieve.
- Spread them evenly on a baking tray.
- Sprinkle with salt, chili flakes, turmeric and chaat masala, spray with oil and toss to coat evenly.
- Schritt 2
Roast the chickpeas
- Roast in a preheated oven at 220 °C until golden and crunchy.
- Schritt 3
Chop the vegetables
- While the chickpeas roast, chop the lettuce, onion and cucumber.
- Schritt 4
Assemble the salad
- Combine the slightly cooled chickpeas with the chopped vegetables in a large bowl.
- Drizzle the mint sauce over the top and toss gently to mix.
- Serve immediately for the best crunch and freshness.