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Turkish Roasted Chickpea Salad | Crispy & Spiced
(0)
40 min
Quick
Knuspr-Küche
Ein orientalischer Hauptgericht-Traum voller Textur und Aroma: Knusprig im Ofen geröstete Kichererbsen mit Kreuzkümmel und Paprika treffen auf knackigen Romanasalat, saftige Kirschtomaten, frische Kräuter, cremigen Feta und ein samtiges Tahin-Zitronen-Dressing. Schnell, proteinreich und herrlich sättigend!
Preparation method
Roast chickpeas until crispy
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven) and line a baking sheet with baking paper.
Drain the chickpeas in a colander, rinse thoroughly with cold water and pat very dry on a clean kitchen towel – the drier they are, the crispier they will become.
Spread the dried chickpeas onto the baking sheet and mix with 2 tbsp extra virgin olive oil, 1 tsp ground cumin, 1 tsp sweet paprika powder and 1 tsp fine table salt. Roast in the preheated oven for approx. 22–25 minutes until golden brown and wonderfully crispy, turning once halfway through.
Chef's tip
Extra crispy: Make sure the chickpeas are completely dry before roasting. If you like, you can also remove any loose skins so they brown even more evenly.
Vegan option: Simply replace the feta with a plant-based cheese alternative or add toasted pine nuts.
Ingredients
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