Spicy chickpea salad
I love chickpeas in all their forms, so naturally, I had to add them toa salad. Not just on a whim, but because they turn an otherwise ordinary cucumber and tomato salad into something spicy and original. I used to roast chickpeas in the oven, but these days I find they taste much better when cooked in a frying pan—and with less oil, too!
Ingredients
For the salad
- 1 Cypriot pita bread not the Paphitiko variety
- 2 Τbsp olive oil
- 2 cups cherry tomatoes halved
- 2 cups cucumber diced
- ½ cup fresh parsley finely chopped
- ½ cup fresh coriander cilantro, finely chopped
- 1 spring onion finely chopped
- 2 Τbsp pine nuts toasted in a small frying pan
For the chickpeas
- 2 cups cooked chickpeas drained
- 2 Τbsp olive oil
- Salt and 1 tsp black pepper
- 2 Τbsp garlic powder
- 2 Τbsp cumin
- 2 Τbsp paprika
- ½ Τbsp cayenne pepper
For the dressing
- ¼ cup olive oil
- 2 Τbsp apple cider vinegar
- 1 tsp honey
- 1 Τbsp fresh mint finely chopped
- Salt and black pepper to taste
Instructions
- Preheat the oven to 175°C (350°F) using the fan setting. Slice the pita bread horizontally in half to create two thin pieces. Place them on a baking tray with the cut sides facing up and brush with olive oil. Bake for 10–15 minutes, until golden and crispy. Leave to cool, then break into small pieces. You can store the pita pieces in an airtight container or a resealable zip-lock bag for up to 4 days.
- Drain the chickpeas thoroughly and spread them on a sheet of kitchen paper. Cover with another sheet and pat them as dry as possible. Peel the chickpeas by gently rubbing them between your fingers. The skins come off very easily.
- Place the chickpeas in a bowl and toss with the olive oil, salt and black pepper. Heat a frying pan over medium-high heat and add the chickpeas. Sauté for about 5 minutes, stirring occasionally, until they begin to brown slightly. Be careful, as they may pop! If you prefer, cover the pan with a lid and shake it from time to time to move the chickpeas around.
- Add the spices to the pan and stir well. Cook for another minute, stirring or shaking the pan. Transfer the chickpeas to a plate and leave them to cool completely.
- Prepare the salad. Combine all the dressing ingredients in a small jar with a lid and shake well to mix.
- Place the cherry tomatoes, cucumber, parsley, coriander, spring onion, toasted pine nuts, broken pita pieces and ¼ cup of the chickpeas in a large bowl. Pour over the dressing and toss everything together.
- Transfer the salad to a large serving platter. Sprinkle the remaining spiced chickpeas over the top and serve.