Crispy Chickpea Salad with Basil

Ingredients

• 2 cups boiled chickpeas
• 1 teaspoon ground red pepper
• 1 teaspoon cumin
• 3 tablespoons olive oil
• 1 bunch fresh basil
• 2 roasted red peppers
• 1 cucumber
• 1 clove garlic
• Juice of half a lemon

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

Method

1. 1

   Pat the boiled chickpeas dry with a paper towel, toss with olive oil, ground red pepper, and cumin, then spread on a baking sheet.

2. 2

   Bake in a preheated oven at 200°C for about 20 minutes until the chickpeas are crispy.

3. 3

   Blend fresh basil, garlic, lemon juice, and remaining olive oil in a food processor to obtain a smooth dressing.

4. 4

   Chop the cucumber into cubes, cut the roasted red peppers into thin strips, and place them in a bowl.

5. 5

   Add the warm crispy chickpeas from the oven on top.

6. 6

   Drizzle the prepared basil dressing over the salad, toss gently, and serve.

Note. To keep the chickpeas crispy, combine the dressing and chickpeas right before serving.