Roasted chickpea salad with falafel-ish dressing
Chickpeas are pack full of protein, and with this roasted chickpea salad drizzled with my falafelish dressing, you get a double whammy of protein.
Servings: 4 portions
Ingredients
- 800 g chickpeas canned
- 2 tbsp paprika
- 1 tbsp oil
- 3 carrots
- ½ cucumber
- 100 g feta cheese
Falafelish dressing
- 400 g chickpeas canned
- 2 tbsp tahini
- 1 tbsp cumin
- 3 tbsp falafel spice mix
- 2 tbsp lemon
- 2 garlic cloves
- 4 tbsp olive oil
- 4 tbsp vegetable oil
- 1 tsp salt
- 100 ml faba water from the chickpeas
Instructions
Salad prep
- Drain the chickpeas and spread on a baking sheet.
- Spread the paprika and oil over the chickpeas and use your hands to coat all the chickpeas.
- Roast chickpeas in the oven at 200 °C (400 °F) for 15 minutes. Stir half the way through.
- Use a potato peeler to peel the carrots and the cucumber, set aside.
Falafel-ish dressing
- Drain the chickpeas, but save the faba water for later.
- Put all ingredients in a standing mixer and pulse until has formed a smooth paste.
- Add in the faba water a little at the time, until the dressing has reached the desired consistency.
- Taste the dressing and adjust to your tastes.
Mix the salad
- Let the chickpeas cool before mixing them with the peeled carrots and cucumbers.
- Use your fingers to crumble the feta cheese over the vegetables.
- Drizzle the falafelish dressing over the salad.
Notes
If you use a standing mixer, put all the wet ingredients at the bottom to make it easier to work the chickpeas into the mix