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
• 1 bunch arugula
• 1 medium cucumber
• 1/2 cup walnuts
• 2 tablespoons pomegranate molasses

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

Method

1. 1

   Pat the boiled chickpeas completely dry with a paper towel and place them on a baking sheet.

2. 2

   Drizzle olive oil, ground red pepper, cumin, and salt over the chickpeas and toss well.

3. 3

   Bake in a preheated oven at 190°C (375°F) for about 20 minutes until crispy.

4. 4

   Wash the arugula and fresh basil leaves, chop roughly, and dice the cucumber.

5. 5

   Mix the greens, cucumber, and coarsely chopped walnuts in a large salad bowl.

6. 6

   Add the warm crispy chickpeas on top of the salad, drizzle with pomegranate molasses and olive oil, and serve.

Note. To ensure the chickpeas stay truly crispy, thoroughly dry off any excess moisture before roasting.