Grilled Corn & Crispy Chickpea Salad

Jun 21

SERVE FOUR
PREP TIME: 50 MINS
COOK TIME: 10 MINS

FOR THE CRISPY CHICKPEAS

1 TIN CHICKPEAS, DRAINED AND RINSED

2 TSP CUMIN

2 TSP PAPRIKA

2 TSP CAJUN

SALT & PEPPER

FOR THE SALAD

2 CORN COBS, KERNELS REMOVED

DRIZZLE OLIVE OIL

JUICE OF 1 LEMON

SALT & PEPPER

2 TSP PAPRIKA

1/2 CUP CHERRY TOMATOES, QUARTERED

3 STALKS SPRING ONION, FINELY CHOPPED

1 LEBANESE CUCUMBER, DICED

1/2 CUP CORIANDER AND MINT, FINELY CHOPPED

1/2 AVOCADO, DICED

TO SERVE

DALLOP COCONUT YOGHURT

TORN CORIANDER LEAVES

BAKING TRAY

FRY PAN

SHARP KNIVES

LARGE SALAD BOWL

STRAINER OR COLANDER

PREHEAT OVEN TO 180 DEGREES CELSIUS. STRAIN AND RINSE THE CHICKPEAS AND PLACE ON A BAKING TRAY. COVER WITH SPICES, SALT & PEPPER, TOSSING TO COMBINE. ROAST FOR 45-50 MINS OR UNTIL CRISPY
REMOVE THE KERNELS FROM THE COB AND HEAT A FRY PAN OVER MEDIUM HEAT. ADD A SPLASH OF OLIVE OIL AND THE CORN KERNELS. ADD SPICES AND JUICE OF HALF A LEMON, SAUTÉING WHILE STIRRING FOR 4-5 MINS OR UNTIL CRISPY AND GOLDEN
REMOVE CHICKPEAS FROM OVEN AND ADD ALL COMPONENTS TO A LARGE SALAD BOWL. SQUEEZE OTHER HALF OF LEMON, DRIZZLE OLIVE OIL AND ADD CRACK OF SALT & PEPPER
DIVIDE BETWEEN BOWLS. TOP WITH A DALLOP OF COCONUT YOGHURT AND TORN CORIANDER LEAVES - ENJOY !

Pesto Pasta