When it gets really hot, I tend to stay away from long-cooking-time dishes. A quick, light summer salad is just all I need. Especially on days when my grandma gifts me with freshly harvested lettuce from her countryside garden (it reminds me of childhood times when ready-to-eat lettuce bags didn’t exist…).
Apart from being healthy, salads can really boost your creativity. Whether it’s goat’s cheese & beetroot, avocado & feta or tomato & mozzarella, you can always take it to the next level by adding an extra fancy-flavour topping.
Many toasted or roasted seeds and grains should fit, among others almond flakes, sunflower or pumpkin seeds. I also like to add a few cranberries, whether with or without camembert cheese.
But my today’s suggestion is roasted chickpea coated with a special mix of oriental spices – feel absolutely free to adjust them according to your own taste (you can, for example, add a bit of chilli flakes or cayenne pepper, especially if your summer is not hot enough and you need to slightly warm things up!).
Chickpea – 1 can
Cinnamon – 1 teaspoon
Sweet paprika – 1 teaspoon
Cumin – 1 teaspoon
Coriander – 1 teaspoon (fresh or ground)
Pinch of salt
Rinse chickpea with cold water and dry well. Put in a bowl and add the spices. Drizzle with olive oil and mix well. Spread evenly on a baking sheet. Bake in 200°C until well-roasted (around 15-25 minutes). Shake from time to time (e.g. with a long wooden spoon). Enjoy together with your salad or as a separate snack!
Tip: Roasted chickpea also goes well with oven-baked sweet potatoes covered with cherry tomatoes, coriander, parsley and garlic-hummus sauce (the full recipe coming soon).