Turkish Crispy Chickpea Salad | Çıtır Nohut

Preheat the oven to 200 °C top/bottom heat. Rinse the chickpeas and pat them thoroughly dry with paper towels so they become nice and crispy. Then toss with 20 ml olive oil, 1 tsp cumin, 1 tsp sweet paprika powder, and a pinch of salt.

Spread the seasoned chickpeas on a baking sheet lined with baking paper and roast in the oven for about 20–25 minutes until golden brown and crispy, turning them once halfway through.

Wash the romaine lettuce, spin dry, and cut into bite-sized pieces. Halve the cherry tomatoes, quarter the cucumber lengthwise, and slice. Slice the red onion into fine half-rings and briefly knead with your fingers with a pinch of salt.