A Full-Of-Flavour Courgette & Corn Salad Recipe With Crispy Chickpeas

COURGETTE, CORN AND CRISPY CHICKPEA SALAD RECIPE
Adapted from Angela Casley's recipe featured in VIVA magazine
Photo by Babiche Martens

DRESSING INGREDIENTS
2 Tbsp tahini
1 Tbsp runny honey
1 clove garlic, crushed
2 Tbsp lemon juice
½ cup Greek yoghurt 
1 tsp Dijon mustard
Pinch chilli flakes
foodies flaky sea salt, and pepper, to taste

SALAD INGREDIENTS
400g tin chickpeas, drained
¼ cup foodies extra virgin olive oil
2 cobs of corn
2 cloves garlic, peeled and thinly sliced
2 medium courgettes, sliced
½ tsp smoked ground paprika
2 cups baby spinach leaves
Few mint leaves to garnish, optional

METHOD

Step 1
Preheat oven to 180C. Place the chickpeas on a baking sheet on an oven tray. Pat them dry with a piece of paper towel. Add 1 Tbsp foodies extra virgin olive oil, foodies flaky sea salt, and pepper to season. Bake for 20-25 minutes or until crispy.

Step 2
For the dressing, whizz together (using a stick blender or whisk) the tahini, honey, garlic, lemon juice, yoghurt and mustard. Add a pinch of chilli flakes then season with foodies flaky sea salt, and pepper.

Step 3
Using a sharp knife, remove the corn from the cobs. Heat the remaining foodies extra virgin olive oil in a large frying pan. Add the garlic, cooking for 2 minutes. Add in the courgettes cooking for 3-4 minutes then toss in the corn, cooking until corn is bright in colour. Stir through the paprika until combined. Add the spinach, just to wilt.

Step 4
Serve the salad warm with tahini dressing and sprinkle over the crispy chickpeas.

Editor's note: for plant-based cooks, adapt the recipe as required.

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