Ingredients
– 400g canned chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon smoked paprika
– 1 teaspoon salt
– 2 medium tomatoes, diced
– ½ cucumber, diced
– 200g plain yogurt
– Fresh parsley, for garnish
Method
1. Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
2. In a bowl, combine drained chickpeas, olive oil, cumin, coriander, paprika, and salt. Mix well so all chickpeas are coated.
3. Spread the seasoned chickpeas on the baking tray in a single layer. Bake them for about 30 to 35 minutes until they are crispy.
4. While the chickpeas bake, prepare the salad by mixing diced tomatoes and cucumber in a bowl.
5. Serve the crispy chickpeas over the salad with a dollop of yogurt on top. Garnish with fresh parsley.
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recipebix.com
beekeepingworld.online
