Oh hail the humble chickpea. I always have my pantry stocked with tins ready to simply drain and whip into an easy hummus, tasty fritters, to add to a curry, bulk out a casserole or sprinkle through a beetroot and feta salad. They add texture, are a great energy source and full of protein. Surprise fact: India is the largest producer of chickpeas, followed by Australia.
Today, I’m sharing three of my favourite recipes. First up, crispy, roasted chickpeas. Like salted chips once you start there is no going back. Munch on their own, add to salads or sprinkle on top of a hearty bowl of soup as an alternative to croutons. Instead of using spices when they are removed from the oven, try adding a variety of chopped herbs for a different flavour. Store in an airtight container if there are any left!
This cauliflower and chickpea salad is full of flavour, despite having just a handful of ingredients. When fried, cauliflower has a wonderful nutty flavour. Brussels sprouts and chickpeas add crunch, while the citrus dressing brings a fresh zing to the dish.
Instead of making the usual hummus, try this baked version with a few extra flavours added. With a crumble of feta and crunchy nuts on top, it is perfect scooped on to warm pitas or a piece of Turkish bread. It is even better the day after, cold, added to a sandwich or dolloped on top of a lunchtime salad.
Recipes:
• Crispy Roasted Chickpeas
