Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 120grams rocket
- 2 celery stalks
- 1 Lebanese cucumber
- 2teaspoons ground cumin
- 1teaspoons paprika
- 420grams no added salt chickpeas, rinsed
- 2tablespoons lemon juice
- 2tablespoons tahini
- 1/3 cup olive oil
- 2 cloves garlic
Nutrition per serving
756kJ / 181Cal
756 Kilojoules or 181 Calories
9% of daily energy intake*
Protein
4.2grams
Fat
11.9grams
Carbs
6.0grams
Sugars
0.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat 1/4 cup oil in a frying pan over medium heat. Add chickpeas, stirring to coat. Cook for 8 minutes, tossing often, or until golden and toasted. Add garlic and spices and cook for 1-2 minutes or until fragrant. Using a slotted spoon, transfer chickpeas to a tray to cool and reserve oil.
Step 2 of 3
In a small bowl, combine tahini, lemon juice, remaining oil and 2-3 tbs warm water.
Step 3 of 3
To serve, place salad leaves into a large serving bowl. Add cucumber, celery and half the chickpeas. Drizzle reserved oil over salad and dressing. Garnish with reserved celery leaves and serve with remaining chickpeas.
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