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Crispy Chickpea Salad with Tahini Dressing
(0)
40 min
Quick
Knuspr-Küche
Ein herrlich frischer und sättigender Salat mit knusprig im Ofen gerösteten Kichererbsen, knackigem Romana-Salat, Gurken, aromatischen Kirschtomaten und feinem Feta. Vollendet mit frischen Kräutern und einem samtigen Tahini-Zitronen-Dressing. Proteinreich, gesund und im Handumdrehen zubereitet.
Preparation method
Roast the Chickpeas
Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the chickpeas, drain them, and pat completely dry with paper towels – the drier they are, the crispier they will get when baked.
Spread the chickpeas on a baking sheet lined with baking paper. Toss with 2 tablespoons of olive oil, cumin, sweet paprika, and a pinch of salt and pepper. Bake in the oven for about 25–30 minutes until golden brown and wonderfully crispy, tossing once halfway through.
Prepare Salad and Dressing
For the creamy dressing: Whisk the tahini with the juice of one lemon, one pressed garlic clove, the remaining 2 tablespoons of olive oil, and 2–3 tablespoons of lukewarm water until smooth and velvety. Season to taste with salt and freshly ground pepper.
Chef's tip
For a vegan version, simply omit the feta or replace it with marinated Kalamata olives.
Only add the roasted chickpeas to the salad right before serving so they stay wonderfully crispy.
Ingredients
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