HONEY-ROASTED CHICKPEA & CORN SALAD

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

Serves: 4

INGREDIENTS

For the honey-roasted chickpeas:

• 1 x 410g can Rhodes Quality chickpeas in brine, drained & rinsed
• 45ml olive oil, divided
• 10ml honey
• 5ml Dijon mustard
• 2.5ml ground cumin
• salt & freshly cracked black pepper

For the salad:

• 500ml crisp lettuce leaves
• 250ml cherry tomatoes, halved
• 1 x 410g can Rhodes Quality kernel corn, drained
• 1 avocado, peeled & chopped
• 125g feta, cubed

For the herb dressing:

• 125ml mayonnaise
• 125ml plain yoghurt
• 5ml Dijon mustard
• 30–45ml honey
• 45ml flat-leaf parsley, chopped
• salt & freshly ground black pepper

METHOD

1. Place the Rhodes Quality chickpeas onto a clean kitchen towel and pat off any excess liquid. Leave to stand for 1 hour, occasionally patting dry with the towel.
2. Place the chickpeas into a bowl, add 15ml of the olive oil and salt, then toss to mix.
3. Spread the chickpeas in a single layer onto a baking tray lined with baking paper. Roast in a preheated oven at 190°C for 30 minutes, stirring occasionally, until crisp and golden.
4. Mix the remaining olive oil, honey, mustard and cumin, then season to taste. Remove the chickpeas from the oven, toss in the honey glaze and spread out again. Leave to cool and crisp.
5. To make the dressing: Combine the mayonnaise, yoghurt, mustard, honey and herbs in a bowl. Whisk well to mix, then season to taste with salt and pepper.
6. For the salad: Combine the lettuce, tomatoes, Rhodes Quality kernel corn, avocado & feta in a large bowl. Add half the chickpeas & as much dressing as desired, then toss to coat.

Top with the remaining chickpeas & serve.

Chef tip: For the best crunch, leave the chickpeas to dry overnight before roasting.