2 cans drained chickpeas
Put in a roasting pan and mix with:
- 1 1/2 tsp smoked paprika (normal paprika works)
- 1/2 tsp turmeric
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup olive oil
Put in the oven at 180 degrees and roast for an hour or until the chickpeas are hard and golden.
Creamy Lemon Dressing
- 60 ml olive oil
- 2 tbs fresh lemon juice
- 1 cup yoghurt (you can use coconut yoghurt a non dairy alternative)
- 1 loaded tsp mustard
- 1 tsp sumac
- 2 garlic cloves, crushed
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
I put the crunchy chickpeas over some boiled string beans (halved lengthways tiring but worth it), boiled potato chunks and topped with creamy lemon dressing
