Ingredients:
For the dressing:
· 120 ml (½ cup) seasoned rice vinegar (or regular + a pinch of sugar and salt)
· 1 and ½ – 2 tablespoons (20–30 g) cane sugar
· ½ teaspoon (2–3 g) of salt
For the salad:
· 2 medium cucumbers
· 1 red pepper, diced
· 1 cup red onion, chopped
· 1/4 cup coriander, coarsely chopped
· 1/4 cup (30 g) roasted, unsalted peanuts, coarsely chopped
For the roasted spiced chickpeas:
· 1 can (400 g) of cooked chickpeas (rinsed and drained)
· 1 tablespoon olive oil
· ½ teaspoon smoked paprika
· 1/4 teaspoon cayenne pepper (optional)
· ½ teaspoon garlic powder
· Salt and pepper to taste
Preparation:
Roasted Spiced Chickpeas - Mix all ingredients, spread on a baking sheet lined with baking paper and bake at 200°C for 25–30 minutes, until golden and crispy. Cool before adding to salad.
Prepare the vegetables - peel the cucumbers, cut off the ends and cut them lengthwise. With a small spoon, scoop out the seeds and discard them. Slice the halves into thin crescents (about 3 mm thick). If the cucumbers are large, cut the crescents in half again.
In a large bowl, combine the cucumbers, red pepper, red onion, and coriander. Pour over the dressing and mix well. Refrigerate for 30 minutes, stirring every 10 minutes to allow the flavors to blend.
Before serving, sprinkle with peanuts and add roasted chickpeas.