Middle Eastern crispy chickpea salad with red cabbage and tahini
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35 min
Quick
Sezamo
O salată orientală generoasă și plină de textură, ideală ca fel principal de toamnă. Năutul este rumenit crocant la cuptor cu chimion și boia dulce, apoi combinat cu varză roșie proaspătă frăgezită cu lămâie, pătrunjel și mentă, totul desăvârșit de un dressing catifelat de tahini și semințe de susan prăjite.
Ingredients
Preparation method
Preparing and roasting the chickpeas
Preheat the oven to 200°C and line a large baking tray with baking paper.
Drain and rinse the chickpeas well, then dry them thoroughly by patting them with paper towels to make them as crispy as possible.
Place the chickpeas on the baking tray, drizzle with half of the extra virgin olive oil (15 ml), and season with ground cumin, sweet paprika, sea salt, and ground black pepper. Toss well to coat evenly.
Chef's tip
For extra crispy chickpeas, make sure they are completely dry before putting them in the oven.
You can lightly toast the sesame seeds in a dry pan for 1-2 minutes before serving to enhance their nutty flavour.
35 min
Quick
