Crispy Chickpea Salad

About this recipe

Method

1. 1

   Drain and dry the chickpeas. Toss with olive oil, paprika, cumin, garlic powder, and salt.

2. 2

   Spread on a baking sheet and roast at 200°C for 20–25 minutes until crispy.

3. 3

   Slice the avocado, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

4. 4

   Place arugula or mixed greens in a large bowl. Add the vegetables on top.

5. 5

   Sprinkle the crispy chickpeas over the salad.

6. 6

   Mix yogurt, lemon juice, mustard, honey, salt, and pepper for the dressing.

7. 7

   Drizzle the dressing over the salad and serve.