Crunchy Chickpeas Salad

Hello HTS Community

Who does not love a super crunchy and refreshing salad? I am always in for a salad, and trying new flavour combinations is something I keep experimenting in my kitchen. This recipe is my version of Ottolenghi’s Chickpeas Salad. It is sweet and salty, crunchy and tangy, all at the same time. The flavours are complex and very refreshing. Miso and fried onions add heaps of umami to the salad. You can serve it as a whole dish or a side with other items.

There are multiple steps to prepare the salad, starting with the chickpeas. You can use regular chickpeas and boil them at home or use canned ones. Another important element is miso, and I have used Shiro or light miso in this recipe.

In the dressing and chickpea marinade, I have used sugar, but you can substitute it with maple syrup or honey. The use of fried onions is optional. However, if you wish to add it to the salad, you can use either homemade or store bought. Check out my recipe for fried onions on the blog.

Plenty of greens and protein, that make up for a perfect vegan lunch or dinner. This salad sits as a crunchy and refreshing element on your table with other items such as Hummus and Pita, Tzatziki, Labneh and Tabbouleh.

Ingredients you will need:

For roasting chickpeas

• Peanut butter- 1 tablespoon, unsweetened
• Shiro miso- 1 tablespoon
• Garlic- 2 cloves, peeled and minced
• Ginger- 1 inch, minced
• Brown sugar- 1/2 tablespoon
• Lemon juice- 1 tablespoon
• Olive oil- 1 tablespoon
• Chilli flakes- 1 teaspoon
• Cumin seeds- 1 teaspoon
• Salt and pepper- to taste
• Cooked chickpeas- 200g, water drained

For dressing

• Brown sugar- 1/2 tablespoon
• Lemon juice- 1 tablespoon
• Olive oil- 1 tablespoon
• Garlic- 1 clove, minced
• Salt and pepper- to taste

For the salad

• Radish- 1 small, thinly sliced
• Cucumber- 1, deseeded and cut in 1/2 inch thick slices
• Spring onions- 5-6, thinly sliced
• Coriander- handful, chopped
• Roasted peanuts- 80g, crushed
• Fried onions– 50g, optional

Steps:

• Preheat oven at 220 degree celsius.
• In a bowl mix peanut butter, miso, olive oil, garlic, ginger, brown sugar, lemon juice, chilli flakes, cumin seeds and salt and pepper to prepare a marinade. Add chickpeas to it and toss to coat chickpeas evenly. Spread on a baking tray lined with parchment paper.
• Roast them for about 20 minutes, stirring once halfway. Remove from oven and let them cool.

• In another bowl, mix all the ingredients of the dressing and keep aside.
• For the salad, in a large bowl mix radishes, cucumber, spring onions, coriander and half of the crushed peanuts. To this add the prepared dressing and arrange half of the salad on a plate.

• Using half of the chickpeas, make a layer on top of the salad. Sprinkle handful crushed peanuts and fried onions. Repeat the layers once more with the remaining salad, chickpeas and peanuts and onions.