Today I made up a spring salad with crunchy and spiced chick peas, baked in the oven. They gave a full texture, flavour and colour to the salad. I started by baking the boiled chickpeas, tossing them half way through. I dressed them with extra virgin oil and paprika and I finished them off in the oven for two minutes. I added them to the salad and served at once. They will not last crunchy for long.
I made the salad with a good bunch of blanched asparagus, 200 g of fresh broad beans (shelled, boiled and skinned), 100 g of boiled bulgur and few leaves of fresh basil. I dressed it with extra virgin oil, and lemon juice. There were four of us. Nothing was left.
Maria
Maria
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