Paprika Roasted Chickpea Salad

This makes a great salad as is, or serve it as a side with falafel and houmous or harissa roasted cauliflower.

Recipe:

PAPRIKA ROASTED CHICKPEA SALAD
Serves 2

INGREDIENTS

- 1 tin chickpeas
- 2 tbsp smoked paprika
- olive oil
- 1 tbsp sea salt
- 1 bunch parsley
- 1/2 a cucumber
- 2 large tomatoes
- 3 heaped tbsp tahini
- 2 tbsp nigella seeds

METHOD

1. Preheat the oven to 180C. Drain and rinse your chickpeas and pour them onto a lined baking tray. Add the smoked paprika, a drizzle of oil and 1 tbsp salt. Shake to coat the chickpeas.

2. Bake for 15-20mins or until crispy then remove from the oven.

3. Slice the parsley and chop your cucumber and tomatoes into small chunks. Add these to a large bowl.

4. Add the roasted chickpeas to the bowl and drizzle the tahini over (add 1 tbsp water to form a paste if your tahini isn’t runny). Add the nigella seeds and mix to combine.