Ingredients
The following ingredients have 4 Servings
- 400 g tinned chickpeas
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tbsp olive oil
- 1 tbsp extra virgin olive oil
- 1 lemon ( juiced)
- 100 g salad leaves
- 2 carrots (grated)
- 100 g cucumber (sliced or diced)
- 10 cherry tomatoes (halved or use larger diced tomatoes)
Instruction
- Preheat the oven to 180C
- Drain and rinse the can of chickpeas. Put in a bowl with the olive oil, cumin and chilli powder. Mix well till all the chickpeas are coated. Tip out onto a baking tray. Make sure they are in a single layer. Roast in the oven for about 45 minutes.
- In the bowl that the chickpeas were in there will still be cumin and chilli powder coating the bowl. Add the juice of one lemon and some extra virgin olive oil. This will be the dressing.
- Arrange the salad on the plates and drizzle with the dressing. When the chickpeas are ready take them out of the oven and divide between the plates.
