Grilled Corn & Crispy Chickpea Salad

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

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Ingredients

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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

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Utensils

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BAKING TRAY

FRY PAN

SHARP KNIVES

LARGE SALAD BOWL

STRAINER OR COLANDER

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Method

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1. 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

2. 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

3. 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

4. DIVIDE BETWEEN BOWLS. TOP WITH A DALLOP OF COCONUT YOGHURT AND TORN CORIANDER LEAVES - ENJOY !

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