FROM THE RECIPE BOX
Crispy Chickpea Salad
A hearty lunch built around warm spiced chickpeas, crunchy vegetables, and a sharp lemon dressing.
VJ
A small kitchen note: Read the method through once before starting, and taste as you go. Heat levels, produce, and personal preferences vary, so use the cues in the recipe as well as the clock.
Ingredients
- 1 can chickpeas (400 g), drained and dried
- 1 tbsp olive oil
- ½ tsp smoked paprika
- 4 handfuls mixed greens
- ½ cucumber, chopped
- 10 cherry tomatoes, halved
- 2 tbsp olive oil for dressing
- 1 lemon, juiced
- 1 tsp Dijon mustard
- Salt and black pepper
Method
- Pat the chickpeas dry with a clean tea towel. Heat 1 tablespoon olive oil in a frying pan over medium-high heat, add the chickpeas and paprika, and cook for 8–10 minutes, shaking the pan often, until the outsides are crisp.
- Whisk the dressing oil, lemon juice, mustard, salt, and pepper in a large bowl. Taste it; it should be a little sharper than you think, because the greens will soften the flavour.
- Add the greens, cucumber, and tomatoes to the bowl and toss until lightly coated. Divide between plates and spoon the warm chickpeas over the top.
- Eat straight away while the chickpeas still have some crunch. For a more substantial meal, add toasted bread, feta, or a soft-boiled egg.
Cooking times are estimates and depend on equipment and ingredient size. Follow safe food-handling practices and check doneness where appropriate.
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