Spiced Chickpeas with rocket and blueberries and honey roasted walnuts

Spiced Chickpeas

Crispy chickpeas with rocket and blueberries and honey roasted walnuts

Mika
Servings 2 people

Ingredients
  

Crispy, spiced chickpeas

  • 150 g canned chickpeas, drained, rinsed and dried with towel
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 tsp ground paprika
  • 1/2 tsp ground chili
  • 1/2 tsp garlic powder

Salad

  • 2 cups rocket/arugula
  • 40 g walnuts
  • 1 tbsp honey
  • 1/2 avocado, sliced
  • 100 g blueberries
  • 1/2 cucumber, sliced (optional)

Dressing

  • 1/4 cup extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 2 tbsp lemon juice
  • 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • 1 garlic clove, minced
  • 1/2 tsp dried basil

Instructions
 

Crispy, spiced chickpeas

  • Preheat oven to 180C.
  • Drain, Rinse and pat dry chickpeas. If chickpeas are losing the skin, you can gently remove the skins of chickpeas from extra crispiness.
  • In the bowl, mix chickpeas with olive oil and salt and transfer to baking tray. Bake about 45-50 minutes until gold and crispy. Shake the baking tray from time to time for even baking.
  • Remove from oven and toss with mixed seasoning (paprika, chili and garlic) when still hot. Allow to cool down and set aside.

Dressing

  • Mix all the dressing ingradients together until smooth and creamy.

Salad

  • Mix rocket leaves, blueberries, avocado and cucumber with honey roasted walnuts. Drizzle with dreasing. Add crispy chickpeas on top.
    Enjoy!