Warm Roasted Chickpea and Tomato Salad

Heat the oven to 190°C (Gas Mark 5 / 375°F). In a bowl, combine the drained chickpeas, oil, paprika and chili powder, and spread the mixture out in a single layer on a baking tray. Roast for 20-25 minutes or until slightly browned and crispy, stirring halfway through.

Meanwhile, combine the quartered tomatoes, parsley and chopped spring onions in a medium size bowl. Add the roasted chickpeas and stir to combine.

Note: I used brown chickpeas because they were cheaper, but this would also work perfectly well with normal chickpeas. If you use normal ones, don’t roast them until they are as brown as mine!