Ingredients Checklist
SALAD
- 1 x 400g can Australian chickpeas, rinsed and drained
- 1 bunch curly kale, stems removed and finely shredded
- 1 Lebanese cucumber, seeds removed, finely sliced
- 1 red capsicum, seeds removed finely sliced
- 1 fennel, bulb, shaved
- 4 spring onions, finely sliced
- chilli flakes to garnish (optional)
DRESSING
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/4 cup olive oil
- 2 cloves garlic, crushed
- 1 tsp Dijon mustard
- 1/4 cup water
- Salt and white pepper to taste
Instructions
- Preheat oven to 180°C.
- Place the chickpeas on a baking tray lined with baking paper. Give a light spray of olive oil and bake till lightly coloured and a little crisp.
- Prepare the vegetables and place in a large bowl.
- Allow the chickpeas to cool and place in the bowl with other vegetables.
- Just prior to serving, dress with the prepared dressing, using clean hands to toss.
- Serve with a sprinkle of chilli flakes.
