Spiced Chickpea Main-Course Salad

Instructions

1. Make the chickpeas: Heat oven to 220 °C. Pour the chickpeas into a baking dish, tray in a thick layer, spread out. Pour in sunflower. Add garlic, cumin, coriander, paprika, and pinches of salt and pepper. Stir gently to combine. Bake until golden brown, 20 minutes. Set aside to cool.
2. Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. Slowly whisk in warm water, 1 teaspoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
3. Make tortilla chips by cutting each round into triangles. Heat 1 tablespoons olive oil in a large skillet over мedium-high heat, add the tortilla cuts and cook, until golden brown. Sprinkle over some red pepper.
4. Cut lettuce leaves in a large bowl, gently mix chickpeas with the cooked greens, half the tortilla chips and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

• Servings : 2
• Ready in : 25 Minutes
• Course : Appetizers, Main courses
• Recipe Type : recipes for spring, Salads
• Ingredient : Chickpeas, Coriander, Cucumber, Cumin, Fresh mint, Garlic, Green salad, Ground black pepper, Lemon juice, Lettuce, Mint leaves, Parsley, Pepper, Red pepper, Salt, Sunflower oil, Tahini, Tortillas