This roasted chickpea salad uses canned chickpeas, which are already soaked and cooked, removing much of the leg work. These chickpeas need to be drained and patted dry before roasting to help maximise crispness. Another tip to maximise crispness, is to peel off the outer skin of the chickpeas, but honestly, who has time for that?
Spices for Roasted Chickpeas
The spices are a must however the blend is personal. Use cayenne for a kick, paprika for an earthiness or cinnamon for sweetness. My roasted chickpea recipe uses common storecupboard spices such as paprika, cumin, black pepper, and cayenne. However, it also uses a middle eastern spice called sumac. Its lemony flavour pairs well with chickpeas and is complimented by the tahini yoghurt.
Sumac is made from the dried berries of the sumac plant families, consisting of 35 flowering plants. It has a light lemony flavour. It is a delicate spice and is best used as a seasoning, tossed through the roasted chickpeas.
Tahini and Yoghurt
Tahini is a thick paste made from blended sesame seeds. Making a dressing from this condiment is as easy as thinning it out with water. However, this recipe uses yoghurt to thin out the tahini. The acidity of yoghurt pairs well with the rich tahini and helps balance an otherwise sweet salad.
Roasted Chickpea Salad with Tahini Yoghurt
Ingredients
- 2 tins of chickpeas
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp paprika
- black pepper to taste
- Salt to taste
- 30 ml olive oil
- ½ tsp sumac
- 1 cucumber diced
- 4 tomatoes diced
- 1 red onion diced
- Chopped parsley to serve
Tahini Yoghurt Dressing
- 1 Tbsp tahini
- 1 garlic clove crushed
- Juice from ½ lemon
- 100 ml of natural yoghurt
Instructions
- Preheat the oven to 220c, 200C for a fan-assisted oven, 425F or Gas 7.
- In a bowl, mix the chickpeas, olive oil, and spices, except the sumac. Lay on a baking g tray lined with parchment paper and roast for 18-20 minutes until crispy and golden. Set aside to cool.
- To make the dressing, mix all the ingredients together in a bowl and season to taste. Add a splash of water if the dressing is still too thick.
- When the chickpeas are cool, toss them with the sumac. Mix the diced salad ingredients with the roasted chickpeas and spoon over a generous amount of dressing.
- Transfer to a serving bowl and serve topped with parsley
