The combination of crisp chickpeas, creamy avocado, and flavorful tahini dressing make this salad the star of even the simplest of dinners.
By Jessica Smith
Something remarkable happens to chickpeas when they are tossed in spices and pan-fried over high heat. They become crisp on the outside, smooth and creamy on the inside. They become something impossible to resist eating straight out of the pan.
There are hundreds of ways to serve spiced chickpeas, but this simple salad is a worthy place to start.
Although the recipe that follows calls for sautéing a small amount of chickpeas (just enough for the salad), a larger quantity of chickpeas can be easily prepared by roasting. Simply toss cooked chickpeas in olive or vegetable oil and any combination of spices. Spread them out on a baking sheet and place in a 400 F (200 C) oven. Shake the pan occasionally to help them to cook evenly, and remove when they are golden brown and crisp, about 30 minutes.
Odds are, no matter how many spiced chickpeas you prepare, they will be gone before the day is up.Print
Jessica Smith is a native of the American Midwest, currently living in Thailand where she writes about food and travel throughout Southeast Asia. Jessica believes that the best way to understand a place is through its local cuisine.