Salad with roasted chickpeas

Ingredients

Can of chickpeas

Bunch of radishes

1 small red onion

2 tomatoes

2 small cucumbers

1 red bell pepper

Bunch coriander, including stalks

15 g parsley leaves

1 tsp cardamom powder

1.5 tsp ground allspice

1 tsp ground cumin

Salt pepper

Dressing

6 tsp olive oil

1 lemon (to zest and 2 tsp juice)

1.5 tbsp sherry vinegar

1 clove garlic

1 tsp sugar

Preparation

- Cut the cucumber, tomatoes, radish and onion into small cubes. Put them in a bowl and add coriander and parsley.

- Mix the dressing, season with salt and pepper.

- Mix the cardamom, allspice, cumin and 1/4 teaspoon salt, toss the chickpeas with the seasoning mixture so they are all covered with a layer of herbs.

- Heat the remaining tablespoon of olive oil in a skillet over medium heat and fry the seasoned chickpeas 2 to 3 minutes: Shake the pan so that they bake evenly and do not stick.

- Divide the salad on plates or a large serving dish, spoon the hot chick on top.