Roasted Chickpea Salad.

Every now and then I get a panic attack when I think of all the junk I sometimes eat during holiday season. After surviving 4 days of Dour Festival on booze and burgers my belly could use some detox-time. Healthy food in my opinion is never boring. With some internet research about how to make chickpeas more exciting I made this yummie salad.

désolé for the messy picture I didn't intend to make a blogpost about this one as I invent salads everyday but it was so yummy that not sharing it with the world would be considered a serious crime.

Ingredients:

-fresh parsley leafs

-1 small carrot

-1/5 cucumber chopped

-handfull of rucola

-50 grams of chickpeas (preferably canned, couldn't find canned ones @ Delhaize so I had to buy dried chickpeas, wet and cook them first (12 hours of work m*therf*ckers)

-1 grape tomato (or other sweet type of tomato)

-1 small red onion6 mushrooms plain

-olive oil 

-balsamic or other vinegar

-sugar

-salt pepper

-your regular salad herbs (I used oregano and some basil)

-curry powder

-garlic powder

Recipe:  

Preheat oven at 200°C

Line a sheet of aluminium foil with some olive oil on a baking plate.

Slice the carrot with a thinslicer in long slices (like linguini), slice mushrooms in slices of 3 mm thick.

Put all of the above in a bowl with the chickpeas and add a tablespoon of olive oil, half tablespoon of curry powder, salt, pepper and if you prefer other herbs (I used garlic powder and paprika powder). Gently toss with a spoon.

Spread this mix over the aluminium foil on a baking plate and pop in the oven for about 14 minutes. Watch it now and then, as every oven is different and I don't want you chickpeas to be black.

In the meantime grab a salad bowl. Chop tomato, cucumber and onion. Add a handfull of rucola and some freshly chopped parsley at your taste. Toss all together. Add your favourite salad herbs, a large spoon of balsamic vinegar, a pinch of sugar and salt, and finally pepper. When your oven veggies are ready add them too and gently toss again. Serve with a slice of buttered toast.