Shirazi Salad with Crispy Chickpeas | Refreshing Persian Lunch
(0)
35 min
Quick
Sezamo
O reinterpretare sățioasă a clasicei salate persane Shirazi, îmbogățită cu boabe de năut rumenite la cuptor, crocante și condimentate cu chimion aromat. Castraveții crocanți, roșiile suculente și ceapa roșie se împletesc cu prospețimea mentei și a pătrunjelului, învăluite într-un dressing zemos de lămâie și ulei de măsline extra virgin.
Ingredients
Preparation method
Preparing and roasting the chickpeas
Preheat the oven to 200°C and line a baking sheet with baking paper. Drain the canned chickpeas, rinse them thoroughly under cold running water, and dry them thoroughly by patting them with an absorbent paper towel (drying is the secret to crispy chickpeas).
Place the chickpeas on the baking sheet, drizzle with 10 ml of extra virgin olive oil, and season with ground cumin, sea salt, and freshly ground black pepper. Mix well and spread the chickpeas in a single layer. Bake in the oven for 20-25 minutes, shaking the tray halfway through, until golden and crispy. Let them cool for 5 minutes.
Preparing the fresh vegetables
Wash the cucumbers and dice them into small, uniform cubes (typical of the Shirazi style). Wash the plum cherry tomatoes and cut them into quarters or cubes matching the cucumber.
Chef's tip
Keep a few crispy chickpeas aside to sprinkle right before serving, ensuring the perfect crunch in every bite.
For an authentic Persian flavour, you can also add a teaspoon of sumac or a little sour grape juice (ab-gora) to the dressing if you have it on hand.
50 min
Quick
