Serves

4

Ingredients

Roast chickpeas

• 4 garlic cloves, peeled and crushed
• 15g piece fresh ginger, peeled and finely grated
• 2 tbsp white miso
• 2 tbsp smooth peanut butter (ideally one with no added sugar or salt)
• 1 tbsp maple syrup
• 2 tbsp lime juice
• 75ml olive oil
• 1 tsp chilli flakes
• 1 tbsp cumin seeds
• Salt and black pepper
• 2 x 400g tins chickpeas, drained (480g net weight)
• For the dressing
• 75ml olive oil
• 75ml fresh lime juice (ie, from 4-5 limes)
• 3 tbsp maple syrup
• 1 garlic clove, peeled and crushed
• For the salad
• 1 tbsp olive oil
• 150g salted and roasted peanuts
• 200g radishes, thinly sliced
• 1 cucumber, deseeded and cut into ½cm-thick slices (200g)
• 8 spring onions, thinly sliced on an angle (100g)
• 70g coriander, roughly chopped
• 100g crispy fried shallots or onions (homemade or shop-bought, optional)

Method

Preheat the oven to 220.

Rinse and drain the chickpeas and combine with the ingredients above under ‘roast chickpeas’.

Arrange on a baking tray and cook for 15 minutes, turn and cook for another 10minutes until crispy.

Meanwhile, combine the dressing ingredients and set aside.

Cut the salad ingredients and put into a bowl, combine with roast chickpeas and add dressing before serving.

1. 

   looks delicious!

2. 

   great post – thanks !! Download 50 Amazing Keto Recipes –> https://ketodietrecipes.co.uk/

3. 

   great post – thanks !! Download 50 Amazing Keto Recipes –> https://ketodietrecipes.co.uk/