We’ve topped this Asian inspired noodle salad with crunchy roasted chickpeas. Easy to make and easy to pop into an office, or school, lunch box.

Ingredients

• 1 x 400 g can Rhodes Quality Chickpeas in Brine, drained and well dried
• 15 ml (1 T) olive oil
• 5 ml (1 t) ground cumin
• 2.5 ml teaspoon cayenne pepper

Method

1. Place the Rhodes Quality Chickpeas in a large bowl and toss with the oil, cumin and cayenne pepper to coat.
2. Spread the chickpeas in an even layer on a rimmed baking sheet and bake in a preheated oven at 180C for 30 minutes or until crisp.
3. Allow to cool.
4. To make the dressing, mix together all the ingredients.
5. Mix together the noodles, the vegetables, the spring onions and the coriander.
6. Pour over the dressing and toss to mix well.
7. Top the salad with the crispy roasted chickpeas and serve.