Pairs well with Crunch Salad with Spiced Chickpeas
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Crunch Salad with Spiced Chickpeas
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A vibrant salad featuring crispy spiced chickpeas, fresh vegetables, and a tangy dressing.
00:30:00 total
Serves 4
easy
Cold Starter / Salad
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Ingredients
- chickpeas - 1 (15-ounce) can (drained, rinsed, and dried well)
- extra-virgin olive oil - 2 tablespoons (for chickpeas)
- paprika - 2 teaspoons (for chickpeas)
- ground cumin - 1 teaspoon (for chickpeas)
- kosher salt - 1/2 teaspoon (for chickpeas)
- Aleppo pepper or red chile flakes - 1/4 teaspoon (for chickpeas)
- extra virgin olive oil - 1/2 cup (for dressing)
- shallot - 1 medium (minced)
- pomegranate molasses - 2 tablespoons (for dressing)
- red wine vinegar - 1 tablespoon (for dressing)
- ground sumac - 1 teaspoon (for dressing)
- kosher salt - 1 teaspoon (for dressing)
- freshly ground black pepper - 1/2 teaspoon (for dressing)
- carrots - 2 large (sliced into thin coins)
- Persian cucumber - 1 large (sliced into thin rounds)
- radishes - 5 (thinly sliced)
- red onion - 1/2 medium (thinly sliced)
- pomegranate seeds - 1 cup (for salad)
- fresh flat-leaf parsley leaves - 1/2 cup (roughly chopped)
- fresh dill - 1/2 cup (roughly chopped)
- fresh mint leaves - 1/2 cup (roughly chopped)
Instructions
- Preheat Oven: Preheat the oven to 425°F.
- Make Crispy Chickpeas: In a medium bowl, toss the chickpeas with olive oil, paprika, cumin, salt, and Aleppo pepper. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes until golden and crispy. Set aside to cool.
- Make Dressing: In a medium bowl, whisk together olive oil, shallot, pomegranate molasses, vinegar, sumac, salt, and pepper. Adjust seasoning with more salt if needed.
- Make Salad: In a serving bowl, combine about three-quarters of the crispy chickpeas with carrots, cucumber, radishes, onion, and pomegranate seeds. Add three-quarters of the parsley, dill, and mint, and toss to combine.
- Finish Salad: Drizzle with dressing and finish with remaining herbs and crispy chickpeas.
