Crispy chickpeas from the oven are a revelation!
Ingredients
-
1 can chickpeas (net: 250 g)
-
1 tsp pimentón (smoked paprika)
-
salt & pepper from the mill
-
2 tbsp olive oil
-
For the salad:
-
250 grams of flavored tomatoes (tasty tom type)
-
½ cucumber
-
1 green pepper
-
1 red onion
-
200 g feta
-
2 handfuls of kalamata olives
-
1 handful of fresh mint
-
1 tsp dried oregano salt & pepper from the mill
-
splash of olive oil
-
splash of red wine vinegar
-
salt & pepper from the mill
Preparation
- Preheat the oven to 200 degrees Celsius.
- Rinse the chickpeas well under the tap and drain. Place on a baking tray lined with baking paper. Toss with the herbs and olive oil. Bake them for 30 minutes until golden brown and crispy.
- Cut the tomato, cucumber and bell pepper into decorative pieces, the onion into gossamer rings.
- Put everything in a large bowl.
- Add a generous amount of olive oil and a little vinegar.
- Sprinkle with salt, pepper and oregano.
- Cut the mint into strips. Add along with the chickpeas. Hussel.
- Cut the feta into cubes and sprinkle over it, along with the olives.
Do you have any leftovers? Puree the salad (but without the chickpeas) with an extra splash of olive oil in the blender, dilute with water if necessary and serve ice cold as gazpacho.
Tip: Store the cooled chickpeas in a jam jar and use them as croutons over soup and salads.
Roast them with cumin powder, coriander powder, garlic, ginger, cayenne pepper and/or fennel seeds.
This recipe is out Smart without packages and bags by Karin Luiten.
Number of persons
4
Duration
30 minutes oven + 10 minutes cooking
