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