Now add the cooked chickpeas, boiled potato, chopped onion, tomato, and green chili. Mix well until everything is evenly coated. Garnish with chopped cilantro leaves and serve. Serve immediately ...

Stir in the anardana, garam masala and chickpeas, heat through and adjust the seasoning. To serve, pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds.

Garnish with the sumac and parsley. Keep the remaining hummus for the fatteh. To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and ...

Season with salt and pepper. Dress the sweetcorn and chickpea mix with some of the dressing, reserving the rest to serve on the side. Garnish with fresh mint and a squeeze of lemon.

Swirl it with the back of a spoon to fill most of the base of the plates. Top with the chickpea mixture and garnish with scallions. You get everything healthy in these bowls: protein, fiber ...

Today’s recipe for Spicy Roasted Chickpeas is a wonderful alternative ... For a Tex-Mex combination, use chili, garlic and onion powders. If you like Italian flavors, toss together garlic ...

Add in all the cumin, chili powder, salt ... Finally, put some in a bowl and garnish it. I like to dump on liberal amounts of sour cream, cheese, cilantro, and green onions.

2. Boil beetroot cut into cubes. 3. Add olive oil, salt, and garnish with sesame seeds. Roast chickpea in olive oil with salt, red chili powder, crushed dry garlic, dry mango powder, pepper. 4. Cut ...