Roasted Chickpea Salad
36
- Prep Time20 min
- Total Time45 min
- Makes4 servings
Photography by Erik Putz. Food styling by Matthew Kimura. Prop styling by Madeleine Johari.
Full of flavour and easy to make, this is a salad you'll want over and over.
Ingredients
2 1/4 cups drained rehydrated chickpeas, (or 1 540-mL can no-salt chickpeas, drained and rinsed)
2 tbsp olive oil
1 1/2 tsp sumac, divided
1 tsp smoked paprika
3/4 tsp salt, divided
4 large garlic cloves, unpeeled
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1 print grape or cherry tomatoes, halved
3 mini cucumbers, coarsely chopped
1 green onion, finely chopped
1 cup parsley leaves
Instructions
Position rack in centre of oven; preheat to 425F. Line a large rimmed baking sheet with foil. Toss chickpeas with olive oil, ½ tsp sumac, the paprika and ¼ tsp salt. Season with pepper.
Wrap garlic cloves in a small sheet of foil. Place on same baking sheet. Roast, stirring chickpeas halfway, until crisp and golden brown, 25 to 30 min.
Unwrap foil. Squeeze roasted garlic into a large bowl, discarding skin. Mash garlic, using a fork. Stir in extra-virgin olive oil, lemon juice, remaining 1 tsp sumac and ½ tsp salt.
Add tomatoes, cucumbers, green onion and parsley. Toss to coat. Sprinkle with chickpeas.
Nutrition (per serving)
Calories 350, Protein 8g, Carbohydrates 28g, Fat 24g, Fibre 8g, Sodium 640mg.
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