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
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
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
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.
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.
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.
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.
- foodies for food lovers