ROASTED CHICKPEAS - SALAD

'It always tastes better with something crispy'

Roasted chickpeas:

( One jar)

  • 2 cup chickpeas (cooked previously)
  • 4 tbsp melted coconut oil, or olive oil
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • Two pinches cayenne powder
  • Two pinches sea salt
  • Sesame seeds
  • Fresh rosemary leaves

Salad:

  • Rucola salad
  • Mache salad
  • 2 avocados

Dressing:

  • ¼ olive cup oil
  • ½ lime
  • 2 handful fresh parsley leaves (chopped) 
  • Sea salt & black pepper

What i love the most about salads, is the fact that you can be quite creative with them. Mixing veggies, green leaves, grains, seeds, fruits… This is one of my favourites at the moment. The crispy texture of the chickpeas with the simplicity of the greens, it makes this easy salad very tasty. You can also just make a big jar of chickpeas and keep it as a healthy snack in your kitchen or ready to go! I just add a couple of ingredients to the salad, the green leaves and the creamy avocado together with the freshness of the dressing make the salad complete, but as i mentioned before; be creative, sprouts, grated carrots, cherrie tomatoes ... they could also match perfectly!

Preheat the oven to 250°C. Drain and rinse the chickpeas. Dry  the chickpeas with a clean cloth. In a bowl place the chickpeas, oil, spices and salt. Combine with your hands. Cover an oven tray with parchment paper and place the marinated chickpeas on it. Roast for 20/25 minutes. Remove the tray from the oven. Chop some fresh rosemary leaves and add sesame seeds on the roasted chickpeas. Put again the tray in the oven for about 10 more minutes, we want them to be crispy!

Peel and slice the avocado. In a big bowl, mix the leafy greens with the avocado. Now add some roasted chickpeas on the top. To make the dressing, combine all the ingredients with a spoon or a blender. Serve on the side.