A homemade chickpea cream changes everything. And it's easy to do, even more so if you have a blender. This minute hummus serves as the basis for the delicious warm – and sunny – salad recipe we offer.
Difficulty: Easy
Time: 45 minutes
Cost/pers. : 2,60 €
Read alsoWhy you should eat chickpeas
Ingredients for 4 people
- 2 carrots
- 2 potatoes
- 1 sweet potato
- 1/2 scoop celery
- 1 small jar of chickpeas
- 150 g feta
- 2 handfuls of hazelnuts
- 1 small clove of garlic
- 1 small beldi candied lemon
- 2 tbsp sunflower seeds
- 8 tbsp olive oil
- 2 tbsp cumin powder
- 1 tbsp Zaatar
- The juice of 1/2 lemon
- 1 small bunch of coriander
- Salt and pepper
The steps of the recipe
1. Unmissable
Peel and cut the vegetables into large fries, pour 4 tbsp of oil over them, sprinkle with 1 tbsp of cumin, salt and pepper.
Preheat the oven to 200°C.
Spread the vegetables in the pan on a single layer and bake for 20 minutes of cooking.
Then grill them for 5 to 10 minutes to brown them.
Read alsoOur chickpea salad recipe with herbs and cod
2. Desirable
Meanwhile, drain the chickpeas, keeping the juice. Mix them with the candied lemon cut into pieces, the garlic peeled and degermed and add a little juice from the jar to soften the preparation. Pour 2 tbsp of oil, sprinkle with zaatar, cumin, salt and pepper and mix well.
3. Added value
Dice the feta. Roast the hazelnuts in a dry pan for 5 minutes, mixing often. Rub them in your hands to partially remove the small brown skins that then get stuck in the teeth and then crush the hazelnuts with a knife.
Whisk the remaining 2 tbsp of oil with the lemon juice, salt and pepper.
4. Enviable
Divide the chickpea cream on the plates, drizzle with lemon sauce, add the hot roasted vegetables and top with feta, crushed hazelnuts, sunflower seeds and chopped coriander.