Crispy Chickpea Salad with Lamb's Lettuce
Lamb's lettuce and cucumber tossed with pan-crisped Cajun chickpeas and a creamy garlic-yogurt dressing, cacık-style. Quick, light and full of flavour.
Prep
10 min
Cook
10 min
Total
20 min
Servings
2
Ingredients
- 100 g lamb's lettuce / mâche (swap for regular lettuce or arugula if you can't find it)
- 1 cucumber
- 250 g cooked chickpeas (ideally cooked from dried — soaked and boiled)
- 1 tbsp olive oil
- 1 tsp Cajun seasoning (or a mix of black pepper, paprika, cumin and oregano)
- 4 tbsp plain yogurt
- 2 cloves garlic
- 1 pinch salt
- 1 pinch black pepper
Method
- 1
Crisp the chickpeas: Drain the cooked chickpeas and pat them thoroughly dry with a clean towel — chickpeas cooked from dried crisp up much better than canned ones. Heat the olive oil in a pan over medium-high heat, add the chickpeas, and cook for 8–10 minutes, stirring occasionally, until golden and crispy.
- 2
Season with Cajun: Add the Cajun seasoning and a pinch of salt to the crispy chickpeas. Toss well and cook for 1 more minute, then remove from the heat and let cool slightly.
- 3
Make the cacık-style dressing: Grate or crush the garlic. Mix with the yogurt, salt and pepper until creamy.
- 4
Slice the cucumber into thin rounds.
- 5
Assemble: In a large bowl, toss the lamb's lettuce and cucumber together. Add the dressing and mix gently. Scatter the crispy chickpeas on top just before serving to keep them crunchy.
Nutrition per serving
320kcal
Calories
14g
Protein
43g
Carbs
12g
Fat