Crispy Chickpeas with Cucumber & Tahini
Crispy Chickpeas with Cucumber & Tahini is a quick and easy recipe that's perfect for lunchboxes or last-minute entertaining.
Ingredients
- 420 grams no added salt chickpeas, rinsed
- 2 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoons paprika
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 120 grams rocket
- 1 lebanese cucumber
- 2 stalks celery
- 1/3 cup olive oil
- 420 grams no added salt chickpeas, rinsed
- 2 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoons paprika
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 120 grams rocket
- 1 lebanese cucumber
- 2 stalks celery
- 1/3 cup olive oil
- Step 1 of 3Heat 1/4 cup oil in a frying pan over medium heat. Add chickpeas, stirring to coat. Cook for 8 minutes, tossing often, or until golden and toasted. Add garlic and spices and cook for 1-2 minutes or until fragrant. Using a slotted spoon, transfer chickpeas to a tray to cool and reserve oil.
- Step 2 of 3In a small bowl, combine tahini, lemon juice, remaining oil and 2-3 tbs warm water.
- Step 3 of 3To serve, place salad leaves into a large serving bowl. Add cucumber, celery and half the chickpeas. Drizzle reserved oil over salad and dressing. Garnish with reserved celery leaves and serve with remaining chickpeas.
Method
- Step 1 of 3Heat 1/4 cup oil in a frying pan over medium heat. Add chickpeas, stirring to coat. Cook for 8 minutes, tossing often, or until golden and toasted. Add garlic and spices and cook for 1-2 minutes or until fragrant. Using a slotted spoon, transfer chickpeas to a tray to cool and reserve oil.
- Step 2 of 3In a small bowl, combine tahini, lemon juice, remaining oil and 2-3 tbs warm water.
- Step 3 of 3To serve, place salad leaves into a large serving bowl. Add cucumber, celery and half the chickpeas. Drizzle reserved oil over salad and dressing. Garnish with reserved celery leaves and serve with remaining chickpeas.
Method
- Step 1 of 3Heat 1/4 cup oil in a frying pan over medium heat. Add chickpeas, stirring to coat. Cook for 8 minutes, tossing often, or until golden and toasted. Add garlic and spices and cook for 1-2 minutes or until fragrant. Using a slotted spoon, transfer chickpeas to a tray to cool and reserve oil.
- Step 2 of 3In a small bowl, combine tahini, lemon juice, remaining oil and 2-3 tbs warm water.
- Step 3 of 3To serve, place salad leaves into a large serving bowl. Add cucumber, celery and half the chickpeas. Drizzle reserved oil over salad and dressing. Garnish with reserved celery leaves and serve with remaining chickpeas.