Warm Sprout Salad with Crispy Chickpeas & Halloumi
I am a sucker for a crispy chickpea, they make a delicious crouton type alternative for the gluten free among us and they are also incredibly easy. Having said this, they do need to be done well and there are a couple of essential points in order to achieve this...
1. Dry them thoroughly. Particularly relevant if the chickpeas are coming from a can. Any moisture left on the chickpea will immediately downgrade the level of crispy-ness (it's a faff, but it's worth it).
2. Eat whilst hot. I'm afraid I haven't found any technique for keeping chickpeas crispy in the fridge. Any tips are welcome, I would love to be proved wrong.
Approximately 1 hour prep and cook time
Easily made vegan by losing the halloumi, it's pretty tasty regardless however you could also add some crispy fried tempeh/tofu if you fancy.
For the salad..
1 x 400g chickpeas, rinsed and dried
1 tbsp olive oil, plus a little more for frying
2 tsp paprika
300g spouts, halved
100g halloumi, sliced into 4 pieces
For the dressing..
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp parlsey, finely chopped
1 tbsp mint, finely chopped
1 small garlic clove, finely chopped
Seasoning to taste
1. Preheat the oven to 180 degrees (fan). Place the dried chickpeas in a roasting tin, large enough to spread the chickpeas in a single layer. Coat in 1 tbsp olive oil, the paprika and some seasoning. Roast for 30 minutes until golden and crispy (you may like to shake a few times as they cook).
2. Make the dressing by combining all of the ingredients and mixing well.
3. Heat a little olive oil in a frying pan before adding the sliced halloumi. Cook for 2 minutes each side until golden.
4. Steam the sprouts to coincide with the chickpeas and halloumi. They should take 3-4 minutes until cooked but still with bite.
5. Divide the rocket between two plates before adding the cooked sprouts, crispy chickpeas and halloumi. Drizzle half the dressing over each plate.