Summer Salad with roasted chickpeas

Step 1

Preheat your oven at 200 °C (180 °C circulating heat). Drain the chickpeas trough a strainer, afterwards rinse with cold water. Spread the chickpeas on kitchen paper and rub them dry. By rubbing them the skin will detach, as far as possible remove the skin because the chickpeas get crispier without skin. Then put them into the Toppits^® 1L Zipper^® all-purpose bag. Add about 2 tbsp. olive oil, ½ tsp. salt and 1 tsp. Ras El Hanout to the bag and knead the whole mixture well.

Step 2

Cover a baking try with Toppits^® Baking Paper and spread the chickpeas with the marinade on there. Bake the chickpeas on the top shelf of the preheated oven for 30 minutes and shake the baking tray every 10 minutes. After that, remove them and let them cool down.

Step 3

In the meantime cut the ½ watermelon into 2 cm small cubes. Wash the radish and cut them into thin slices. Then wash the cucumber, dry it and cut it into slices. Wash the chives, shake until dry and cut into rings with a scissor. Remove the leaves from the salad, wash them together with the arugula and dry them afterwards. Add everything to a big bowl or 4 smaller ones. Top with 200 g feta cheese.

Step 4

For the dressing of the Summer Salad, mix 1 tsp. mustard, 3 tbsp. olive oil, 1 tbsp. vinegar, one pinch of salt and a little bit of pepper in a small bowl and stir well. Add the dressing to the salad. Top with roasted chickpeas and enjoy the Summer salad.