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Roasted Chickpea Salad

32

  • Prep Time20 mins
  • Total Time45 mins
  • Makes4 servings
Roasted Chickpea Salad

Photography by Erik Putz. Food styling by Matthew Kimura. Prop styling by Madeleine Johari.

Chatelaine Triple Tested

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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