Salad with crispy chickpeas

For crispy chickpeas:

• 150 g of organic “AUGA” chickpeas without brine
• 1 tablespoon of olive oil
• 1 tablespoon of lime juice
• 1 teaspoon of finely chopped rosemary
• ½ teaspoon of garlic powder
• ½ teaspoon of smoked peppers
• pinch of cayenne peppers
• a pinch of salt
• a pinch of crushed black pepper

For fried sweet potatoes:

• 1 large or 2 small sweet potatoes (about 350 g peeled)
• 1 teaspoon of olive oil
• ½ teaspoon of garlic powder
• ½ teaspoon of smoked peppers
• a pinch of salt
• a pinch of crushed black pepper

Salad:

• ½ glass (85 g) quinoa
• 100 g of Corn salad (or spinach, beetroot)
• slag of olive oil
• a pinch of salt
• a pinch of crushed black pepper
• ½ red onion
• 200 g of cherry tomatoes
• 2 avocados
• 100 g of feta cheese

Preparation:

1. Preheat the oven to 210 ᵒC. Line the baking sheet with baking paper and set aside.
2. Prepare crispy chickpeas. Dry the chickpeas very well (you will simply do this with paper towels). Put in a bowl, sprinkle with olive oil, lime juice, season with finely chopped rosemary, garlic powder, smoked paprika, cayenne paprika, salt and pepper. Stir well so that all the chickpeas are evenly covered with the spice mixture. Place evenly on the prepared baking sheet, spreading over half its area.
3. Prepare the sweet potatoes. Peel the skin, cut into small cubes. Put in a bowl, sprinkle with olive oil, season with garlic powder, smoked paprika, salt and pepper. Mix well to evenly cover all pieces of sweet potato with the spice mixture. Place in a baking dish next to the chickpeas.
4. Bake in a preheated oven for about 20-25 minutes until the chickpeas are crispy roasted and the sweet potatoes are roasted, soft inside and roasted outside.
5. While the chickpeas and sweet potatoes are roasting, prepare the quinoa. Rince quinoa seeds several times with water, otherwise they may be scorched. Boil 3-4 larger volumes of water in a pot, add the quinoa, a pinch of salt, reduce the heat and cook for about 15-20 minutes until soft, almost transparent and their “tails” separate. Drain the remaining water and leave in a covered pot for another 10 minutes. Cool and mix the cooled ones with a fork (“unwind”). Set aside.
6. Place the salad in a large deep dish or bowl (or in separate bowls). Sprinkle with olive oil, season with a pinch of salt and freshly crushed black pepper. Top with quinoa grits, add very finely chopped red onions, halved cherry tomatoes, fried sweet potato cubes, diced avocado and small diced feta cheese. Top with crispy chickpeas.
7. Enjoy!