Step 1

In a frying pan/skillet, heat the oil. Add the chickpeas and roast for about 4 minutes, tossing it from time to time. Add paprika, and toss the chickpea around until completely coated.

Step 2

Roast for about a minute before turning off the heat. Combine this with lemon juice and roughly chopped parsley. Season it with little salt and a pinch of pepper.

Step 3

Peel (optional) and coarsely grate the apples, thinly slice the celery. Throw these into a serving bowl altogether with the roasted chickpea. Give it a stir.

Step 4

For the dressing: Combine all the ingredients in a food processor until smooth. Add more liquid, if needed.