Crunchy, fresh and fast braai salad

Ingredients

• 1 x 410 g can Rhodes Quality Chickpeas in Brine, drained and rinsed
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained and rinsed
• ½ red onion, chopped
• 1 celery sticks, chopped
• salt and freshly cracked black pepper
  Dressing Ingredients
• 125 ml (½ cup) plain yogurt
• 5 ml (1 tsp) Pakco Medium Curry Powder
• 10 ml (2 tsp) honey
• 15 ml (1 Tbsp) Dijon Mustard
• 30 ml (2 Tbsp) lemon juice
• 15 ml (1 Tbsp) olive oil
• 15 ml (1 Tbsp) water
• 1 garlic clove, crushed
• salt and freshly cracked black pepper

Method

1. Place the plain yoghurt, the Pakco Medium Curry Powder and the remaining dressing ingredients into a blender.
2. Process until smooth and well blended.
3. Season to taste.
4. Place the Rhodes Quality Chickpeas in Brine and the Rhodes Quality Whole Kernel Corn into a large bowl.
5. Add the red onion and the celery and toss to mix.
6. Add enough of the dressing to coat.
7. Season to taste.
8. Refrigerate until serving.

Servings

Serves 4-6

Cooking Times

Prep Time: 10 minutes