Crunchy fresh salad for lunch or as a side to grilled meats and chicken.

Ingredients

• Honey-Roasted Chickpeas
• 1 x 410 g can Rhodes Quality Chickpeas in Brine, drained and rinsed
• 45 ml (3 Tbsp) olive oil, divided
• 10 ml (2 tsp) honey
• 5 ml (1 tsp) Dijon mustard
• 2.5 ml (½ tsp) ground cumin
• salt and freshly cracked black pepperSalad
• 500 ml (2 cups) freshly washed crisp lettuce leaves
• 250 ml (1 cup) cherry tomatoes, halved
• 1 x 410 g can Rhodes Quality Kernel Corn, drained
• 1 x avocado, peeled and chopped
• 125 g (1 round) feta cheese, cubed
• Herb Dressing
• 125 ml (½ cup) mayonnaise
• 125 ml plain yoghurt
• 5 ml (1 tsp) Dijon Mustard
• 30 ml 45 ml (2 – 4 Tbsp) honey
• 45 ml (3 Tbsp) flat leaf parsley, chopped
• salt and freshly ground black pepper

Method

1. Place the Rhodes Quality Chickpeas onto a clean kitchen towel.
2. Pat off any excess liquid.
3. Leave to stand for 1 hour (see cooking tip), occasionally patting dry with the towel.
4. Place the chickpeas into a bowl and add 15 ml (1 Tbsp) of the olive oil and the salt and toss to mix.
5. Spread the chickpeas out in a single layer onto a baking tray lined with baking paper.
6. Roast the chickpeas in an oven that has been preheated to 190ºC for 30 minutes, stirring occasionally or until they are crisp and golden.
7. Mix the remaining olive oil, honey, mustard and cumin and season to taste.
8. Remove the chickpeas from the oven and toss in honey glaze, and again spread out in a single layer.
9. Leave the chickpeas to cool and crisp.
10. To make the dressing, place the mayonnaise, yoghurt, mustard, honey, and herbs together in a bowl.
11. Whisk well to mix.
12. Season to taste with salt and freshly ground black pepper.
13. Prepare salad by combining lettuce, tomatoes, Rhodes Quality Kernel Corn, avocado and feta cheese in a large bowl.
14. Add the half of the chickpeas and as much of the dressing as desired and toss to combine.
15. Sprinkle with the remaining chickpeas and serve.

Cooking Tip

For best results, and a good crisp, leave the chickpeas to dry overnight.

Servings

Serves 4