Roasted Chickpea Salad

11

PREP TIME

20 min

TOTAL TIME

45 min

Serves

4

Roasted Chickpea Salad

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

  1. 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.
  2. 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.
  3. 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.
  4. Add tomatoes, cucumbers, green onion and parsley. Toss to coat. Sprinkle with chickpeas.

Nutrition (per serving)

  • Calories
  • 350,
  • Protein
  • 8 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 24 g,
  • Fibre
  • 8 g,
  • Sodium
  • 640 mg.
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