Thevi’s Spice Crusted Chickpea Salad


“This is a plate of all things I love, fresh, spiced and light”

  • 1 canned chickpeas (about 400g) drained and rinsed
  • 2 tsp ground paprika
  • 2 tsp ground cumin
  • 2 tsp garlic powder / 2 cloves garlic made to paste
  • 2-3 tbsp of coconut oil
  • 2 tsp hot paprika flakes
  • Salt & pepper
  1. Combine the above in a bowl, then in a pan, pan-roast the chickpeas till golden brown. This should take about 5-7 minutes. Season to taste. Set aside and let it cool.
  2. For the greens, a selection of @boomgrow ‘s kale, arugula and lollo rosso (red coral lettuce); adding thin slices of red onions and chopped red chilis.
  3. To assemble, place the cooled chickpeas in a bowl adding a few more tablespoons of coconut oil (if the chickpeas appear a little dry). Drizzle some honey (about a tablespoon or so) and gently fold to combine.
  4. Add the greens ( chopped them into bite-sized pieces) and the other veggies. Gently toss the leaves with the chickpeas.
  5. To finish, plated and topped with chopped cranberries and crumbles of feta. A burst of flavour in every bite!