Roast Chickpea Salad

This roast chickpea salad is a deliciously spiced vegan recipe that's full of warming North African flavours. Delicious as a light lunch, packed meal or as part of a buffet spread.

Course Main Course, Salad, Side Dish

Cuisine International

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 516kcal

Author Corina Blum

Ingredients

400 g tinned chickpeas
1 teaspoon cumin
1 teaspoon chilli powder
1 tablespoon olive oil
1 tablespoon extra virgin olive oil
1 lemon juiced
100 g salad leaves
2 carrots grated
100 g cucumber sliced or diced
10 cherry tomatoes halved or use larger diced tomatoes

Metric - US Customary

Instructions

Preheat the oven to 180C
Drain and rinse the can of chickpeas. Put in a bowl with the olive oil, cumin and chilli powder. Mix well till all the chickpeas are coated. Tip out onto a baking tray. Make sure they are in a single layer. Roast in the oven for about 45 minutes.
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.
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.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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