Recipes / Light dishes / Crispy chickpea salad
Lunch
Dinner
Vegetarian
One-dish meal
Gluten-free
Baked
Crispy chickpea salad
Spiced chickpeas roasted until crunchy on a salad of cucumber, avocado, feta, pine nuts and fresh herbs.
- Cooking
- 20–25 min
- Prep
- 15 min
- Difficulty
- Easy
Per serving
747 kcal
Protein · 11 %
22 g
Fat · 65 %
55 g
Carbs · 24 %
46 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 2 servings
- For the salad
- 1 cucumber
- 1 avocado
- 0.5 red onion
- 80 g feta cheese
- 20 g pine nuts (a handful)
- a few sprigs of dill
- a few sprigs of parsley
- For the crispy chickpeas
- 1 jar of cooked chickpeas (240 g drained)
- 1 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- salt and pepper
- For the vinaigrette
- 3 tbsp olive oil
- 1 lemon, juiced
- 1 tsp mustard
- 1 tsp honey
- 0.5 tsp herbes de Provence
- salt and pepper
Step by step
- Drain the chickpeas and dry them well. Toss them with the oil and spices and roast at 200 °C for 20 to 25 minutes, until crunchy.
- Slice the cucumber, dice the avocado and very finely chop the red onion.
- Very finely chop the parsley and dill.
- Make the vinaigrette by mixing all its ingredients.
- In a salad bowl, combine the cucumber, avocado, onion, crumbled feta, herbs and pine nuts. Pour over the vinaigrette and toss gently.
- Add the crispy chickpeas just before serving.