The salad is prepared from baked chickpeas and spices, fresh tomatoes, cucumbers and green salad and watered with yogurt dressing with sesame paste tahini. Thanks to chickpeas and spices, it tastes it turns out as amazing as falafel, but in such “disassembled” form is more useful than falafel, fried in deep-fried. Salad can be served as an appetizer, as a side dish or eat it, putting in pits from pitas as a popular middle eastern fast food. Nutritional value of one serving: (4 total) Calories 370, total fats 16 g., saturated fats g., proteins 16 g., carbohydrates 47 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 55 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 can of 540 gr. canned chickpeas, washed and dried
- 1 tbsp. l dried oregano
- 2 tsp dried thyme
- 1 tsp ground zira
- 1 tsp coarse salt
- 2 tbsp. l olive oil
- 0.5 tbsp. fresh parsley leaves
- 0.5 tbsp. natural yogurt
- 2 tbsp. l lemon juice
- 2 tbsp. l tahini pasta
- 2 small cloves of chopped garlic (approximately 1.5 hours l.)
- 4 tbsp. Shredded Romano Salad (1 head)
- 1 large tomato, diced
- 1 medium cucumber, peeled and diced
- 1 tbsp. l fried white sesame seeds
- Hot sauce, served (optional)
Recipes with similar ingredients: chickpeas, romaine lettuce, lemon juice, oregano, thyme, cumin, sesame seeds, tomatoes, cucumbers
Recipe preparation:
- Preheat the oven to 190 ° C. Cover the parchment baking sheet In a large bowl, mix oregano, thyme, and zira with 0.5 tsp. salt. Add chickpeas and then olive oil and mix until chickpeas will not be evenly coated with a mixture of spices. Put the chickpeas on a baking sheet and bake for 20 minutes.
- Add parsley leaves to the bowl where the chickpeas were. Neatly mix them so that they are covered with the remaining oil and spices.
- While the chickpeas are baking, mix yogurt in a medium-sized bowl. lemon juice, tahini, garlic and the remaining 0.5 tsp. salt. Cool until ready to serve.
- Remove the pan from the oven, sprinkle the chickpeas with parsley leaves and bake another 10 minutes (parsley should not fall on parchment paper, otherwise it will most likely burn).
Note
Be careful when removing chickpeas from the oven, as it may shoot. To prevent this from happening, cool it a little before than to move on a baking sheet.
- Put a layer of shredded lettuce on top of a large dish, on top put tomatoes and cucumbers. Sprinkle crispy chickpeas on top of the salad. Sprinkle top with yogurt dressing, sprinkle with sesame seeds and serve with hot sauce (optional).
