Turkish Roasted Chickpea Salad | Crispy & Fresh

Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the chickpeas in a colander under cold water and pat dry with a kitchen towel – the drier they are, the crispier they become.

Spread the chickpeas on a baking sheet lined with baking paper. Toss with 2 tbsp olive oil, cumin, sweet paprika, 1/2 tsp salt, and a pinch of pepper. Roast in the preheated oven for 20–25 minutes until golden brown and wonderfully crispy, turning once.

For the velvety dressing, whisk the tahini with the juice of half a lemon, a pressed garlic clove, the remaining 2 tbsp olive oil, 1/2 tsp salt, and a little pepper. Gradually stir in about 3–4 tbsp lukewarm water until a creamy, light dressing forms.