What’s better to use in the kitchen, dried chickpeas or tinned ones? There isn’t a precise answer: whilst dried chickpeas generally have a more intense nutty taste, they need to be soaked in water for a few hours before they’re soft enough to be used. Tinned chickpeas, on the other hand, are perfect when you’re in a bit of a rush and just want to have a quick tasty salad!
We love to serve this salad with some croutons or toasted bread – or even with a few pieces of Carasau bread!
We also think this chickpeas salad can be also perfect as a main course.
Serves: 2 | Preparation time: 10 mins | Cooking time: 25 mins
- Chickpeas: 400 g
- Celery stalks: 1
- Oranges: ½ an orange
- Extra virgin olive oil (EVOO): 4 tbsp
- Fennel seeds: 1 tsp
- Almonds, peeled: 1 tsp
- Salt and pepper: to taste
Preheat the oven to 180°C.
Press the orange and mix the juice with the olive oil, the fennel seeds and a pinch of salt and pepper.
Cut the celery stalk into small pieces and set it aside. Drain the chickpeas from their water.
Rinse the chickpeas under cold running water and dry them with a clean tea towel. Place the chickpeas and the almonds on a baking tray lined with baking paper. Bake at 180°C for 20 minutes, moving them around from time to time to ensure they’re cooked evenly. They should be toasted, but still soft inside.
Leave the chickpeas to cool down completely before proceeding any further. Separate the almonds from the chickpeas.
Place the chickpeas in a bowl and add the oil and orange juice mixture. Add the almonds and the celery, give it a good stir, another sprinkled of black ground pepper and serve.