Crispy Basil Chickpea Salad

Ingredients

• 2 cups boiled chickpeas
• 1 tsp olive oil
• 1 tsp ground red pepper
• Half tsp cumin
• 1 bunch fresh basil
• 3 romaine lettuce leaves
• 1 medium cucumber
• Half cup walnut kernels
• 3 tbsp olive oil (for dressing)
• Juice of 1 lemon

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

Method

1. 1

   Preheat the oven to 190°C (375°F) and pat the boiled chickpeas dry with a paper towel.

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 and let them cool.

4. 4

   Chop the lettuce into thin strips, dice the cucumber, and add fresh basil leaves.

5. 5

   Prepare the dressing by whisking olive oil and lemon juice in a small bowl.

6. 6

   Combine all ingredients in a large bowl, drizzle with the dressing, and garnish with walnuts before serving.

Note. Make sure to thoroughly dry the moisture off the chickpeas before baking to ensure they get completely crunchy.