Crispy roasted chickpea salad with avocado and tahini | Summer lunch
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Sezamo
O salată răcoritoare și hrănitoare de vară, cu năut copt crocant și condimentat cu boia afumată, fâșii cremoase de avocado, castraveți proaspeți și roșii cherry dulci, stropite generos cu un dresing mătăsos de tahini și lămâie.
Preparation method
Preparing and roasting the chickpeas
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas, then dry them thoroughly with a paper towel. Mix the chickpeas with half of the extra virgin olive oil, smoked paprika, a pinch of salt and black pepper.
Arrange the chickpeas on the baking sheet in a single layer and roast for 20-25 minutes, until golden and crispy. Let cool slightly.
Chef's tip
For extra crispy chickpeas, make sure the beans are completely dry before roasting them with the spices.
If the tahini dressing gets too thick when you add the lemon juice, gradually add a tablespoon of lukewarm water at a time until you reach the desired consistency.
80 min
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