Easy Healthy Crispy Chickpea Broad Bean Salad
A delightfully crunchy and satisfying salad bursting with Mediterranean flavors, including lemon, garlic, and fresh herbs. This healthy salad is vegan and gluten-free, but mostly just delicious!
Ingredients
- For The Crispy Chickpeas:
- 30 oz/800g/ 2 cans chickpeas drained
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili flakes
- 2 tsp oregano
- Pinch of salt and pepper
- Add-Ins:
- 15 oz/400g 1 tin/can of drained broad beans or frozen or use black beans
- 5 tablespoons/100g of sweet corn
- To serve:
- Lettuce
- 3 to matoes/sun-dried tomatoes chopped
- 1 red onion sliced
- 120 g/ 4.2 oz crusty bread or pre-made croutons, optional
- A handful of chopped parsley
- Tahini dressing:
- 3 tbsp of tahini runny tahini
- 1 tbsp of lemon juice
- 1 clove of garlic minced
- Pinch of salt
- 2 tbsp water
Instructions
- Preheat oven to 375F190c. Mix all the ingredients for the chickpeas and place them onto a baking tray and bake in the oven for 15 minutes or until crispy.
- Add the broad beans, sweet corn, to the chickpeas. Mix and bake again for 10 minutes.
- Meanwhile, prepare the lettuces and onions and prepare the dressing: Simply combine all the dressing ingredients together.
- In a bowl, add the lettuce, tomatoes, and onion, top with your chickpea/bean/ bake, and drizzle the tahini dressing and top with crusty bread or croutons if you like. Enjoy!
Video
Notes
Store the leftovers in the fridge and eat within 3 days.
Nutrition
Serving: 1servingFiber: 6.4gCalories: 233kcalFat: 8.4gProtein: 6.6gCarbohydrates: 24.3g
Tried this recipe?Let us know how it was!