A fresh Mediterranean Chickpea Salad with crunchy baked chickpeas and a delicious yoghurt dressing. Let’s start right away!
Marinate the chickpeas with oil, paprika powder, salt and pepper. Roast them on a baking griddle, laied out with baking paper, for about 15 minutes in the oven until they are brown and crispy.
Cut the cucumber, tomatoes and lettuce in a bowl. Before eating, the chickpeas and corn is added. Mix the salad. Stir the ingredients for the dressing together and pour it over your salad. Enjoy...
Chickpeas stay crunchy when the salad is eaten at the same day as prepared.