Thursday, February 28, 2013

Roasted spicy chickpea salad with minty yogurt dressing


1 can chickpeas
1 tbsp Moroccan spices
1 pinch salt
A few cherry tomatoes
4 tbsp natural yogurt
A few mint leaves
1 tsp extra virgin olive oil
1 apple cucumber
80 g mixed salad leaves to finish

Drain the chickpeas and place in a bowl with the Moroccan seasoning and salt, mix well and then place on a baking tray lined with baking paper. Bake on medium for 10 minutes, adding the tomatoes at the last two minutes so that they will just start to roast, but will be still whole. In a serving bowl mix the yogurt with the mint leaves, broken up with your fingers, and the olive oil, add the chickpeas and tomatoes, still hot, then an apple cucumber, peeled and chopped. Fold well and then add the salad leaves, give the salad a last little stir and then serve. Delicious and so quick and easy!

Photos and Recipes by Alessandra Zecchini ©

8 comments:

  1. I ceci tostati li servo per l'aperitivo, ma l'idea di aggiungerli all'insalata mi entusiasma proprio!

    ReplyDelete
    Replies
    1. Mia figlia di 13 anni mi ha detto che i ceci arrosti sono di moda! :-)

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  2. Quanto amo le tue ricette non lo sai, Ale. Sei mitica..! E' fresca, buona, invitante.. complimenti!! Un abbraccio e una giornata stupenda! <3

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  3. Grazie Ely, sempre troppo gentile :-)

    ReplyDelete
  4. No ti prego, potrei diventare addicted!!!questa insalata è strepitosaaaa

    ReplyDelete
    Replies
    1. Puoi Saretta, tanto non fa male, anzi! :-)

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  5. Absolutely love this fresh and refreshing salad.

    ReplyDelete

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