I started harvesting a few things from the urban garden so I am mixing them to create new salads. Today I got some fresh lettuce mix and radish to create this salad.
I think you can add everything to a salad, so I always try new mixes. Today pan-fried crispy chickpeas.
Hope you get some ideas, enjoy it!
Salad with pan-fried crispy chickpeasCourse: Salad, veganCuisine: Vegan, MediterraneanDifficulty: Easy
1/2 tomato cutted into cubes
1 -2 sliced fresh onions
2-3 sliced radish
4- 6 black olives
Dressing: olive oil, vinegar, black pepper and salt
- Pan-fried crispy chickpeas
100 g chickpeas
1 teaspoon olive oil
1 teaspoon paprika powder (hot paprika if you like it spicy)
1/4 teaspoon garlic powder
1/4 teaspoon cumin powder
1/4 teaspoon black pepper
1/4 teaspoon salt
- Heat a medium-size pan over high heat.
In the meantime in medium-size bowl mix all the ingredients from pan-fried chickpeas (chickpeas, oil, paprika…)
- Add the seasoned chickpeas to the pan and sauté until golden brown, about 8 minutes. Transfer to a plate and set aside.
- Get a large plate.
Place the lettuce mix.
Add tomato, fresh onion, radish and black olives.
Add the dressing.
Finish with the crispy chickpeas.