Loaded salad with crispy chickpeas

Photo and Recipe Anne Faber - Anne's Kitchen

Start with the crispy chickpeas: drain and rinse the chickpeas, put in a bowl, mix with the olive oil, curry powder and salt. Put on a baking tray with baking paper and bake in a 200°C oven for about 25 minutes until crispy. (If you have an air fryer: put the chickpeas in the basket and air fry for 20 minutes at 190°C). Set aside.

Meanwhile, make the dressing. Put all the dressing ingredients into a jar, close the lid and shake vigorously.

Cut the cheese into 8 triangles and fry in a hot frying pan until brown on both sides. If using falafel: fry the falafel in a frying pan with a bit of olive oil for 2 minutes on each side until crispy, or bake in a 180°C oven or airfryer for 7 minutes.

Assemble the salad: in a large bowl, toss the salad leaves with the pomegranate seeds, min leaves and dressing until the dressing is evenly distributed. Divide between two plates, top with crispy chickpeas and grilled cheese or falafel. Serve immediately.