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Chickpea salad with spices and honey
- 1 tablespoon of ras-el-hanou
- 3 tablespoons of sesame oil
- 2 tablespoons of tahini
- 1 teaspoon of harissa
- 3 tablespoons of Augier honey (Acacia, Flowers of France, Garrigue)
- Salt
- 2 cans of chickpeas, 540 ml each, rinsed and drained
- a feta cheese
- a lemon juice
- Fresh coriander
- In a bowl, mix the ras-el-hanout with the sesame oil, the tahini, the harissa and the tablespoons of honey.
- Salt it.
- Dry the chickpeas on paper towels.
- Add the chickpeas to the bowl and stir.
- Spread the chickpeas on a baking tray lined with baking paper.
- Roast in the oven for 45-50 minutes, stirring every 8-10 minutes, until golden and crisp.
- Take them out to cool and leave the oven on
- In the meantime, brush the feta with the third spoonful of honey and drizzle the olive oil over it
- Put the feta cheese in the hot oven for 10 to 15 minutes
- Put the chickpeas in a bowl
- Pour a mixture of olive oil, lemon and tahini on top and mix well
- Place the warm feta cheese on the salad and serve immediately
- You can add fresh coriander if you like
