Crispy Roasted Chickpea Salad.

Roasted chickpeas are an awesome snack for on the run or when you have a movie night. Super simple to make, extremely delicious and it is so good for you. In India this snack is called roasted chana and you get it freshly roasted on the streets, spiced and flavoured to your liking.

I remember, when I was a kid, we were stuck in a traffic jam in Mumbai and the street vendors came by with roasted chickpeas. Yummy, since then these are my favourite homemade snacks.

Those cans of chickpeas sitting in your cupboard have been hiding an amazing secret. Roasted in the oven, chickpeas transform into a crispy, salty, savory snack. We at spoonthefood have put a twist around this snack and love to prepare a salad out of this. Full of freshness and crunchiness – perfect for warm summer days. Give it a try!

Good to know: Chickpeas are rich in plant based protein and amazing to regulate your sugar levels.

Crispy roasted Chickpeas

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Serves: 8 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

800 gr. of chickpeas

2 TBS coconut oil

1-1.5 tsp. salt or according to taste

2 to 4 tsp. spices or finely chopped fresh herbs, chili powder, garam masala, cumin, smoked paprika, rosemary, thyme or other favorite spices and herbs - GET CREATIVE

1 medium tomato

1/4 of cucumber

1/2 red onion

1 lemon

1 TBS olive oil

2 TBS pomegranate

OPTIONAL: green chilly and coriander

 

Instructions

1. Preheat the oven to 180 degrees.
2. Rinse and dry the chickpeas as much as possible. I like to gently roll them between two clean dishtowels.
3. Toss the chickpeas in olive oil and salt. Make sure they are evenly coated before you spread them on a baking sheet.
4. Roast for 10 min at 180 degrees. Then reduce the heat to 100 degrees and roast the chickpeas for 20 minutes or until they are crunchy.
5. Toss the chickpeas with the spice mixture. 

You can stop here and enjoy these as a snack OR make a salad.

For the salad:

1. Cut one medium size tomato.
2. Chop a quarter of cucumber 
3. Chop 1/2 red onion OPTIONAL green chilly
4. Add all vegetables and pomegranate in a bowl and squeeze lemon to taste, add 1 TBS of olive oil.
5. If you like coriander - go ahead and chop a half handful of leaves.

Serve and enjoy a bowl of fresh crunchiness. 

 

Notes

Have fun with the spices. You can also use spicy chili powder, fresh herbs like rosemary and/ or lemon zest.