Entrée
Crunchy Chickpeas Chopped Salad
35 minPour 2Nutri-Score A€
A
35 min
35 minCrunchy Chickpeas Chopped Salad
recette de
Saba Said 🇬🇧🇵🇰
@budgetbytes_2
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
boiled white chickpeas (canned, drained and rinsed)Épicerie240 g
salt (or to taste)Épices3 g
chili flakesÉpices1 g- turmeric powderÉpices500 milligrammes
- chaat masalaÉpices2 g
- cooking oil spray (or 1 tbsp oil)Épicerie15 ml
lettuce (chopped)Fruits et légumes70 g
onion (sliced)Fruits et légumes70 g
cucumber (chopped)Fruits et légumes75 g- mint sauce (homemade)Épicerie60 ml
par portion
Nutrition
227kcal
- Glucides
- 28 g
- Protéines
- 9 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Tamis
Plaque de cuisson
Four
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Roast the chickpeas
- Roast in a preheated oven at 220 °C until golden and crunchy.
- Étape 3
Chop the vegetables
- While the chickpeas roast, chop the lettuce, onion and cucumber.
- Étape 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.