Chickpeas with Cucumber and Tahini

Ingredients

120 g rocket
2 celery stalks
1 Lebanese cucumer
2 tsp ground cumin
1 tsp paprika
420 g no added salt chickpeas, rinsed
2 Tbs lemon juice
2 Tbs tahini
1/3 cup olive oil
2 cloves garlic

Method

Heat 1/4 cup oil in a frying pan over medium heat. Add chickpeas, stirring to coat. Cook for 8 minutes, tossing often, or until golden and toasted. Add garlic and spices and cook for 1-2 minutes or until fragrant. Using a slotted spoon, transfer chickpeas to a tray to cool and reserve oil.

In a small bowl, combine tahini, lemon juice, remaining oil and 2-3 tablespoons warm water.

To serve, place salad leaves into a large serving bowl. Add cucumber, celery and half the chickpeas. Drizzle reserved oil over salad and dressing. Garnish with reserved celery leaves and serve with remaining chickpeas.

Credits: Woolworths

Photo Credits: Woolworths