Pure Mountain Herbed Crispy Chickpea & Yogurt Salad

1. Preheat the oven to 200 degrees Celsius and line a tray with baking paper

2. Combine the chickpeas, canola oil, garlic, dried rosemary & salt and spread on the baking tray. Bake for 10 minutes on each side, until golden crisp.

3. Mix the yogurt, cumin powder & salt together & refrigerate until used.

4. To serve, layer salad leaves and sprouts. Top generously with chickpeas and drizzle with cumin-spiced yogurt.

Precooking tips

To prepare the chickpeas, soak overnight for at least 8 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes.

If you want to skip this step you can boil them in hot water for 10 to 15 minutes and then leave them in the boiling water for 1hr.

Ensure the chickpeas are completely dry before coating them in the oil and herb mixture as they won’t crisp up if they’re still wet.

To add heat to the chickpeas, add 1 teaspoon of paprika before baking.

The roasted chickpeas taste great on their own as a snack too!