Starter
Crunchy Chickpeas Chopped Salad
35 minServes 2Nutri-Score A€
A
35 min
35 minCrunchy Chickpeas Chopped Salad
what you need
Ingredients
boiled white chickpeas (canned, drained and rinsed)Pantry240 g
salt (or to taste)Spices3 g
chili flakesSpices1 g- turmeric powderSpices500 mg
- chaat masalaSpices2 g
- cooking oil spray (or 1 tbsp oil)Pantry15 ml
lettuce (chopped)Produce70 g
onion (sliced)Produce70 g
cucumber (chopped)Produce75 g- mint sauce (homemade)Pantry60 ml
per serving
Nutrition
227kcal
- Carbs
- 28 g
- Proteins
- 9 g
- Fat
- 9 g
what you’ll use
Tools
Sieve
Baking tray
Oven
Mixing bowl
step by step
Method
- Step 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.
- Step 2
Roast the chickpeas
- Roast in a preheated oven at 220 °C until golden and crunchy.
- Step 3
Chop the vegetables
- While the chickpeas roast, chop the lettuce, onion and cucumber.
- Step 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.