Roasted Chickpeas with Apples Salad Recipe
A delightful, crunchy, and refreshing salad, perfect as an appetizer or a light meal. This salad combines the nutty flavor of roasted chickpeas with the sweetness of apples, earthy beets, and creamy avocado. A drizzle of lemon juice and a sprinkle of red chili powder give it a zesty, savory kick, making this recipe a fun and healthy addition to your menu.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1/4 cup (soaked overnight) |
| Apple (cut into matchstick-thin slices) | 1/2 apple |
| Salad leaves | 1 cup |
| Beetroot (pickled or roasted) | 4-5 pieces |
| Lemon juice | 1 tablespoon |
| Salt | As needed |
| Extra virgin olive oil | As needed |
| Red chili powder | 1/4 teaspoon |
| Avocado (sliced) | 1/2 avocado |
| Walnuts | 8 pieces |
Preparation Time: 5 minutes
Cook Time: 60 minutes
Total Time: 65 minutes
Servings: 4
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~7g |
| Carbohydrates | ~30g |
| Fat | ~12g |
| Fiber | ~8g |
| Sodium | ~200mg |
| Vitamin A | ~5% |
| Vitamin C | ~20% |
Instructions:
-
Soak and Cook the Chickpeas:
Begin by soaking the kala chana (brown chickpeas) in water overnight. After soaking, drain the water and cook the chickpeas until they are tender but not mushy. Once cooked, allow them to cool completely. -
Prepare the Chickpeas for Roasting:
Once the chickpeas have cooled, drain any excess water by laying them on a paper towel. Drizzle with lemon juice, add salt and red chili powder, and mix well to coat. Let the seasoned chickpeas rest for about 30 minutes to absorb the flavors. -
Roast the Chickpeas:
After marinating, drizzle some extra virgin olive oil over the chickpeas and toss them gently to coat them evenly. Spread the chickpeas out on a baking tray in a single layer, ensuring they donβt overlap. Roast them in a preheated oven at 200Β°C (392Β°F) for 40 minutes. Stir them occasionally to ensure even roasting. If you prefer extra crunch, you can bake them a little longer. -
Assemble the Salad:
While the chickpeas are roasting, prepare the other salad ingredients. Place the salad leaves on a plate, and layer the thinly sliced apples, roasted or pickled beets, sliced avocado, and walnuts on top. -
Finish the Salad:
Once the roasted chickpeas are done and slightly cooled, scatter them over the salad. Drizzle the entire salad with a little olive oil and, if desired, a touch of mayonnaise to add creaminess. Toss gently to combine all ingredients, or serve as a layered salad. -
Serve and Enjoy:
This Roasted Chickpeas with Apples Salad is perfect for a light lunch or as an appetizer before a hearty meal. For an extra kick, serve it alongside a vegetable clear soup with lemon grass, which complements the zesty salad beautifully.
Tips:
- Customization: Feel free to add or swap ingredients depending on what you have on hand. Try adding a handful of arugula for an extra peppery kick or a sprinkling of feta cheese for added creaminess.
- Storage: If you have leftover roasted chickpeas, store them in an airtight container for up to 3 days. They can be enjoyed as a healthy snack on their own or added to other salads and dishes.
This Roasted Chickpeas with Apples Salad is not only nutritious but also a fun way to enjoy a variety of textures and flavors. The combination of crunchy chickpeas, sweet apples, creamy avocado, and the earthy taste of beets makes for a satisfying and flavorful dish. It’s the perfect choice for anyone seeking a fresh, healthy, and appetizing recipe for a quick lunch or dinner.
