Roasted chickpea and tomato salad
400g tin chickpeas, drained (240g when drained)
1/2tsp chilli powder
150g cherry tomatoes, quartered
1 small handful fresh parsley, chopped
2 spring onions, finely chopped
Heat the oven to 190°C (Gas Mark 5 / 375°F). In a bowl, combine the drained chickpeas, oil, paprika and chilli powder, and spread the mixture out in a single layer on a baking tray. Roast for 20-25 minutes, stirring halfway, or until slightly browned and crispy.
Meanwhile, combine the quartered tomatoes, parsley and chopped spring onions in a bowl. Add the roasted chickpeas and stir to
Note: I used brown chickpeas because they were cheaper, but this would also work perfectly well with normal chickpeas. If you use normal ones, don't roast them until they are as brown as mine!