The addition of chickpeas in this salad makes it a filling dinner.

We often add grilled chicken or fillet steak.

You can slice or dice the produce in any way that makes you happy.

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Ingredients

1 can Chickpeas, drained & dried
1 cob corn, silks removed
1 tub mixed salad leaves
1 Spanish onion, peeled & sliced
5 baby cucumbers, diced
1 avocado, diced
1 cup fresh peas
Handful pine nuts
Pinch onion powder
Pinch garlic powder
Pinch paprika
Pinch dried oregano
Pinch salt & pepper
¼ cup olive oil
3 tbsp red wine vinegar
1 tbsp balsamic vinegar

Method

Preheat oven to 180°C.

Place chickpeas on an oven tray, drizzle over a little olive oil, and roast for about 20 mins or until browned.

Meanwhile, combine onion powder, garlic powder, paprika, oregano, salt and pepper. Sprinkle over cooked chickpeas and toss to combine.

Heat a pan over medium, toss corn in olive oil, salt and pepper, and cook until lightly charred.

Cut the kernels off with a sharp knife close to the cob.

Layer all salad ingredients on a serving platter.

Combine olive oil, red wine vinegar and balsamic vinegar, pour over salad and enjoy!