Method
Ingredients
- 1 Dose chickpeas, drained
- 1 TL paprika
- 1 EL oil
- 1 Kopf romaine lettuce
- 2 EL tahini
- 1 EL lemon juice
- 1 Prise salt
Method
- Heat the oven to 210 °C. Pat the chickpeas dry and roast them with oil, paprika and salt for 20 minutes.
- Stir the tahini with lemon, salt and water.
- Tear up the lettuce.
- Add the chickpeas and dressing.
