### TranslatedIngredients: 1/4 cup Kala Chana (Brown Chickpeas) - soaked overnight,1/2 Apple - cut into matchstick-thin slices,1 cup Salad leaves,4-5 Beetroot - pickled/roasted,1 tablespoon Lemon juice,Salt - as needed,Extra Virgin Olive Oil - as needed,1/4 teaspoon Red Chilli powder,1/2 Avocado - sliced,8 Walnuts ### PrepTimeInMins: 5 ### CookTimeInMins: 60 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To prepare Roasted Chickpeas With Apples Salad Recipe, soak chickpeas overnight and cook soaked chickpeas until tender but not mushy. Once it cools down, drain excess water by laying them on paper towels.Drizzle lemon juice, salt and chilli powder and set aside for 30 minutes. Drizzle some olive oil and toss the chickpeas to coat it thoroughly.Spread this on a Baking tray, make sure they do not overlap.Bake this for 40 minutes at 200 degree Celsius preheated Oven stirring them in between so they evenly bake. These may not be excessively crunchy, you can bake further to crunch them up if you desire.Place salad leaves on a plate, and layer all the elements of the salad on top of the salad leaves and drizzle with Mayonnaise.Enjoy this playful Roasted Chickpeas With Apples Salad Recipe with a Vegetable Clear Soup With Lemon Grass Recipe recipe for light lunch or dinner.