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recipes:salads:roasted_chickpea_and_tomato_salad
  • 1 can chickpeas, drained & rinsed
  • 2tsp paprika
  • 1/2 tsp chilli powder
  • 2 tbsp oil
  • 150g cherry tomatoes, quartered
  • 1 small handful fresh parsley, chopped
  • 2 spring onions, finely chopped

Heat the oven to 375°F. In a bowl, combine the drained chickpeas, oil, paprika and chilli powder, and spread the mixture out in a single layer on a baking tray. Roast for 20-25 minutes, stirring halfway, or until slightly browned and crispy. Meanwhile, combine the quartered tomatoes, parsley and chopped spring onions in a bowl. Add the roasted chickpeas and stir to combine.

Serve with warmed pita.

tags: vegetarian, vegan, pareve

source: http://vegancooking.livejournal.com/3426503.htm

recipes/salads/roasted_chickpea_and_tomato_salad.txt · Last modified: 2017/12/19 19:42 by admin

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