Chickpea and tortilla salad

I decided to turn a new page as a wife and actually start cooking for my husband and myself. Normally,  he would be the cook, but he has fallen into the convenience trap of making a stew or getting take-out - neither very healthy and you get tired of the same old dish all the time.

So thanks to the Huisgenoot - which I buy religiously every week - I have turned into a good old chef. You see, they have weekly recipes that include a Meat Free Monday and a special Friday recipe. Even better is that you save a whole lot of money if you are only two people, as the week's ingredients/meals tally to R300 and you can pack the left-overs for lunch the next day. Oh, and the weekly recipes comes with a shopping guide, so you know exactly what you need to stock up on.

The BEST is that it is healthy!

For this salad, you will need - well, first heat your oven to 200 C.

Chickpeas:
1 x 410 g can of chickpeas, drained
45 ml (3 tbs) olive oil
1 -2 red chillies, diced
2 crushed garlic cloves
10 g coriander leaves
1 lemon's zest and juice
salt and pepper

Method:
Mix all the above ingredients - do not break the chickpeas - and let it rest for 15 minutes.

Tortillas:
2 tortillas
30 ml olive oil
salt and pepper

Method:
Cut the tortillas into thin slices and douse in 30 ml olive oil. Season with salt and pepper.
Next, lay it out in a pan sprayed with Spray and Cook or Bake and Spray or whatever you like.
Put it into the oven until it is golden brown.

Salad:
Salad leaves
Avo

Spread the leaves in a plate and chop the avo any which way you like. Spread the chickpeas over the salad and add the tortilla chips for that extra crisp. Serve immediately.

Side note: I found the recipe to be a little bit tooo spicy, and a little bit tooo sour, so I think the taste can be slightly improved by using only one chilli and only half a lemon. In its defence, this recipe is super quick and super delicious!

Bon appetit!