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
• 1 clove garlic
• 1 medium cucumber
• 1 cup cherry tomatoes
• Juice of half a lemon
• Salt and black pepper

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

Method

1. 1

   Preheat the oven to 200°C (400°F) and pat the boiled chickpeas dry with a paper towel.

2. 2

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

3. 3

   Roast in the oven for about 20 minutes until they become crispy.

4. 4

   In a food processor, blend fresh basil, garlic, olive oil, and lemon juice to prepare the basil dressing.

5. 5

   Dice the cucumbers, halve the cherry tomatoes, and mix them together in a large bowl.

6. 6

   Top with the warm crispy chickpeas and the basil dressing, toss gently, and serve.

Note. Make sure to dry the chickpeas thoroughly before baking to ensure they turn out completely crispy.