Recently everyone seems to be making roasted chickpeas and so I decided to try my own version and put them on a salad. As chickpeas are the main ingredient in falafals I decided to go for a north African/ middle Eastern falafal inspired flavour. They even smelled like falafals as they were roasting. The dressing for the salad contained the same flavours as the chickpeas and was made in the same bowl and so really helped the flavours to spread through the whole dish.
Ingredients
400g can of Chickpeas
1tsp cumin
1tsp chilli powder
Olive oil
Lemon juice
salad leaves
Grated carrot
Sliced cucumber
Cherry tomatoes, halved
Method
1. Drain and rinse can of chickpeas. Put in a bowl with the olive oil, cumin and chilli powder. Mix well till all chickpeas are coated. Tip out onto a baking tray. Put in the oven for about 45 minutes.
2. In the bowl that the chickpeas were in there will still be cumin and chilli powder coating the bowl. Add the juice of one lemon and some extra virgin olive oil. This will be the dressing.
3. Arrange the salad on the plates and drizzle with the dressing. When the chickpeas are ready take them out of the oven and divide between the plates.
