Ingredients
Scale
Roasted Chickpeas
- 1 can (400g) chickpeas
- 1 tablespoon olive oil
- 1 teaspoon coconut sugar (optional)
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- Freshly cracked black pepper
Lemon and Dill Dressing
- ¼ cup hummus
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 3 cloves garlic, minced
Salad
- ½ cup chopped cherry tomatoes½ cup cucumber, chopped
- ½ red onion, chopped
- ½ cup microgreens or chopped lettuce (optional)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- A little salt and cracked black pepper
- 3 tablespoons parsley, finely chopped
Hummus:
- 700g hummus
To Serve
- Vegan crackers, toasted pita breads or crudites
Instructions
- Drain the chickpeas, then in a mixing bowl, add the oil, spices and sugar. Mix well to coat the chickpeas. Transfer to a baking tray and bake for 20-25 minutes at 180°C until beautifully browned.
- Prepare the dill sauce by combining all the ingredients together and stirring well – add a little water to thin out if necessary. Set aside.
- Prepare the salad by adding all the ingredients together in a medium mixing bowl and add the oil, lemon juice, salt and pepper. Toss to coat all the ingredients.
- Now, assemble the platter. On a medium-sized platter, begin by spreading the hummus onto the platter, making a dent in the middle for the salad. Add the salad to the middle of the platter, sprinkle with the roasted chickpeas and then drizzle with the lemon and dill dressing.
- Prep Time: 20 mins
- Cook Time: 25 mins