Crispy Chickpea Salad with Basil

Ingredients

• 2 cups boiled chickpeas
• 1 tsp ground red pepper
• 1 tsp cumin
• 3 tbsp olive oil
• 1 bunch fresh basil
• 2 roasted red bell peppers
• 1 cucumber
• 2 tbsp pomegranate molasses
• Juice of half a lemon
• Salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Preheat the oven to 200°C (400°F) and thoroughly drain the boiled chickpeas.

2. 2

   Toss the chickpeas with olive oil, ground red pepper, cumin, and salt, then spread on a baking sheet.

3. 3

   Bake for about 20 minutes until crispy, then let them cool.

4. 4

   Dice the roasted red peppers and cucumber into cubes.

5. 5

   Chop the fresh basil leaves finely.

6. 6

   Combine all ingredients in a large bowl, dress with lemon juice and pomegranate molasses, and serve.

Note. Shake the baking pan occasionally while roasting to ensure the chickpeas get evenly crispy.