Crispy Chickpea Salad

Michal Frischman Michal Frischman
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This salad is simple — designed to let the chickpeas shine — but it’s also great with other add-ins like roasted sweet potato, avocado, or my choice: all of the above plus sliced chicken cutlets.

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5776. Click here to see the entire collection!

40m 6
Easy Vegetarian Pescatarian Gluten Free Parve

Contains: Sesame, Egg

Directions

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking dish with Gefen Parchment Paper.

  2. Mix chickpeas, tahini, sesame seeds, garlic powder, paprika, onion powder, salt, and pepper and spread onto the prepared baking dish. Drizzle with oil. Bake for 20 minutes.

  3. Place lettuce, tomatoes, cucumbers, and onion in a bowl. Combine dressing ingredients and toss with salad. Top with crispy chickpeas and serve.

Credits

Description:
Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

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2 Comments

YITTY •

Can I refrigerate the chickpeas?

Raquel Malul Kosher.com Team •
Reply to YITTY

I would not refrigerate them if you are looking to maintain their crispiness!

YITTY •

I am wondering how to keep the chickpeas crispy if I am making it before yomtov and serving it a day or two later?

Raquel Malul Kosher.com Team •
Reply to YITTY

When I crisp up chickpeas they usually stay crispy, if you find that they're no longer crispy I would try to re-crisp them up in the oven/hot plate before serving