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Mediterranean Chickpea Salad | Crispy & Savory
(0)
35 min
Quick
Gurkerl Küche
Knackig, bunt und voller mediterraner Aromen: Für diesen sättigenden Sommersalat werden Kichererbsen und saftige Paprikastreifen im Backrohr aromatisch geröstet und anschließend lauwarm mit knackiger Gurke, Kirschparadeisern, Oliven und Rucola vermengt. Ein frisches Zitronen-Kräuter-Dressing rundet diese proteinreiche Hauptspeise perfekt ab.
Ingredients
Preparation method
Preparation & Oven Roasting
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with parchment paper.
Rinse the chickpeas in a colander, drain thoroughly, and pat dry with paper towels. Wash, deseed, and cut the red bell pepper into bite-sized pieces.
Spread the chickpeas and bell pepper pieces on the baking sheet. Mix with 2 tbsp olive oil, sweet paprika powder, half of the dried oregano, and a pinch of salt and pepper. Roast in the preheated oven for approx. 20–25 minutes until the chickpeas are crispy and the bell peppers are lightly browned. Then leave to cool briefly.
Chef's tip
Tip for extra crispiness: Dry the chickpeas really thoroughly before roasting them in the oven – the drier they are, the crispier they become.
Variation idea: If you like, you can garnish the salad with crumbled feta cheese or toasted pine nuts.
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