Oriental 30 minutes salad with delicious baked chickpeas, covered with
a delicious cashew mayo. Perfect as a side dish or skin dish, combined with
homemade spelt bread or crispy fresh vegan rolls.
Prep Time 10 minutesminutes
Baking time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 433kcal
Ingredients
FOR THE SALAD:
170-200gmixed green saladArugula, or other lettuce to taste
200gCooked rice1 cup, I use basmati rice, alternatively brown rice, or wild rice
265gChickpeas well washed and dabbed dry on a cloth Drained weight*.
Preheat oven to 190 degrees. Line baking sheet with baking paper.
After washing, pat chickpeas dry once with a clean kitchen towel. This ensures that the oil and spices can be better absorbed.
Place chickpeas, oil, coconut blossom sugar, cumin, cardamom, turmeric, salt and pepper in a bowl and mix with a spoon or your hands until the chickpeas are evenly coated with the spices. Add almonds and mix again briefly.
265 g Chickpeas, 15 ml Frying and baking oil, 12,5 g Coconut blossom sugar, 2 tbspn Cumin, 1 tbspn Cardamom, 1 tbspn Turmeric, Salt to taste, Pepper to taste
Spread on the baking sheet and put in the oven. Bake for 20 minutes until golden brown. If the almonds become too brown, reduce heat a little.
Arrange leaf lettuce in a large bowl. Spread cooked rice on top. Pour chickpea-almond mixture on top.
170-200 g mixed green salad, 200 g Cooked rice
Spread chopped apricots on top and finish with cashew mayo.
65 g chopped almonds, 75 g dried apricots, A portion of cashew mayo
I roll the salad through with clean hands so that everything can combine perfectly. Finally, taste again and serve!