You have to try this super healthy, flavour packed salad! With baked chickpeas for extra crunch and crumbled feta for that salty kick. We topped it with our tarragon and pistachio jam jar dressing. A great summer dish!
Ingredients:
- 1 can of chickpeas
- 100g tomatoes
- 1/2 of a cucumber, chopped
- 1 head of romaine lettuce, roughly chopped
- 2 tbsp capers
- 100g feta, crumbled
- Handful of dill, chopped
- 1 avocado, sliced
- 1 tbsp The Balsamic Vinegar
- 1 tbsp Extra Virgin Olive Oil
- Salt, Wild Garlic & Peppermill
- 1 tsp smoked paprika
Dressing ingredients
- 2 tbsp fresh tarragon, chopped
- 1/2 shallot, finely diced
- 1 tbsp White Condiment - We used Irish Peat Smoked, but Wild Garlic or Original would also work well
- 1 tsp Dijon mustard
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Salt, Wild Garlic & Peppermill
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp chopped pistachios
Method
- To roast the tomatoes, pop them in a roasting tray with Balsamic, olive oil, salt and pepper, and roast for about 20 mins until they are soft and caramelised.
- To roast the chickpeas, drizzle with olive oil, salt, and the smoked paprika and bake for 40 mins at about 180C/160°C/Gas Mark 4 until crispy.
- Combine the salad ingredients together.
- Mix the dressing ingredients together in a jam jar and shake. Drizzle over the salad and enjoy!
