For this salad, transform a very versatile tin of chickpeas into crunchy bites. They also work well in a coleslaw or add some spice to the chickpeas before you place them into the oven and eat as a healthy snack.
COURGETTE, CORN AND CRISPY CHICKPEA SALAD RECIPE
Dressing
2 Tbsp tahini
1 Tbsp runny honey
1 clove garlic, crushed
2 Tbsp lemon juice
½ cup Greek yoghurt
1 tsp Dijon mustard
Pinch chilli flakes
Salt and pepper, to taste
Salad
400g tin chickpeas, drained
¼ cup olive oil
2 cobs of corn
2 cloves garlic, thinly sliced
2 medium courgettes, sliced
½ tsp smoked paprika
2 cups baby spinach
Few mint leaves to garnish, optional
- Preheat oven to 180C.
- Place the chickpeas in an oven tray. Pat them dry with a piece of paper towel. Add 1 tablespoon of oil, salt and pepper to season. Bake for 20-25 minutes or until crispy.
- For the dressing, whizz together (using a stick blender or whisk) the tahini, honey, garlic, lemon juice, yoghurt and mustard. Add a pinch of chilli flakes then season with salt and pepper.
- Using a sharp knife, remove the corn from the cobs.
- Heat the remaining oil in a large frying pan. Add the garlic, cooking for 2 minutes. Add in the courgettes cooking for 3-4 minutes then toss in the corn, cooking until corn is bright in colour. Stir through the paprika until combined. Add the spinach, just to wilt.
- Serve the salad warm with tahini dressing and sprinkle over the crispy chickpeas.
