Spiced crispy chickpeas, chopped salad, lemony tahini sauce

≈ $1.64/serving$1.67at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chickpeas (1 can (540 ml))350 g
• basmati rice1 cup
• cumin2 tsp
• paprika2 tsp
• turmeric1 tsp
• cucumber1 ea
• roma tomato2 ea
• red onion1 ea
• tahini3 tbsp
• lemon1 ea
• olive oil2 tbsp

Method

1Rice on

• •Rinse the rice until the water runs clear.
• •Add the rice to a small pot with 1¼ cups salted water and bring to a boil.
• •Cover and cook on the lowest heat 12 minutes until the water is absorbed.
• •Rest off the heat with the lid on.

2Crisp the chickpeas

• •Meanwhile, drain, rinse and pat the chickpeas really dry.
• •Toss the chickpeas with the olive oil, cumin, paprika and turmeric, and season generously with salt.
• •Fry in a wide pan over medium-high heat 8 to 10 minutes, stirring occasionally, until browned and starting to pop.

3Chopped salad

• •Cut the cucumber and tomatoes into 1/2 inch pieces.
• •Slice half of the red onion paper-thin.
• •Toss the vegetables with a squeeze of lemon and a pinch of salt.

4Tahini sauce

• •Whisk the tahini with the juice of half of the lemon, a pinch of salt and 2 to 3 tbsp cold water.
• •Keep whisking to a pourable, yogurt-thick sauce.

5Build the bowls

• •Fluff the rice into bowls.
• •Pile on the chickpeas and the salad.
• •Zigzag the tahini sauce generously over everything.
• •Finish with a squeeze of lemon.