Everyone loves chickpeas, they are super delicious and filling. I love roasted chickpeas as a snack, in my salads, wraps or sandwiches. This delicious recipe was shared by Honey Nigam on our IG LIVE with few other amazing appetizers. Honey loves to cook for her family and friends and plates her food artistically. We are in love with this dish and cannot wait for you and your family to try it.
2 cups chickpeas, soaked over night and then boiled
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin powder, optional
1/2 teaspoon garlic powder, optional
1/2 teaspoon lemon juice
4-5 romaine lettuce leaves
Chopped red onions, tomatoes, avocado, green capsicums for topping, optional
Sea salt and rock salt
For the jalapeño sauce
1/2 cup yogurt
1 small jalapeño
cilantro leaves 4-5
Drain and rinse the boiled chickpeas. In a medium bowl, add chickpeas, paprika powder, cumin powder, garlic powder (optional) and salt. Mix all the spices and chickpeas well.
In a medium skillet over medium to high heat add the chickpeas and spread it evenly and roast them for 3-5 minutes until the chickpeas are nice and crunchy.
For the jalapeño sauce add all the ingredients in the blender and pulse for 10 seconds.
To serve, spoon 1 tablespoon of roasted chickpeas into the lettuce leaves spreading it evenly and drizzle with the jalapeño sauce. Top with chopped onions, lemon juice (optional), tomatoes, green capsicum or avocado.