Ingredients-
For the crunchy chickpeas-
Boiled chickpeas – 1 cup
Salt – to taste
Red chilli powder – ½ tsp
Red chilli flakes – ½ tsp
Dried parsley flakes – ½ tsp
For the base-
Lettuce – 1 cup
Cucumber – 1 (chopped)
Onion – ½ (sliced)
Cherry tomatoes – 7–8
For the dressing (Tahini)-
Sesame seeds – 2 tbsp
Olive oil – 1 tbsp
Sweet chilli sauce – 1 tbsp
Lemon juice – 1 lemon
Salt – to taste
Cashews – 4–5
Water – ½ cup (adjust as needed)
Method –
* Toss boiled chickpeas with salt, red chilli powder, chilli flakes & parsley flakes.
* Air fry or roast till crispy.
* Blend sesame seeds, olive oil, sweet chilli sauce, lemon juice, salt, cashews & water into a creamy dressing.
* In a bowl, add lettuce, cucumber, onion & cherry tomatoes.
* Pour the dressing and toss well.
* Top with crunchy chickpeas & serve fresh.
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