Crispy soy chickpea salad

Ingredients

THE CHICKPEAS

• 550g drained chickpeas
• 4 tbsp crunchy manilife
• 2 tbsp sesame oil
• 2 tbsp sesame seeds
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 lime
• 1 tbsp maple syrup
• 2 tbsp soy sauce

THE SALAD

• 1/2 cucumber, cut in half, then in small slices
• 15 cherry tomatoes, quartered
• 1 head lettuce, cut into slices
• 15g coriander, roughly chopped
• 1 lime

THE DRESSING

• 2 tbsp peanut butter
• 1 tbsp sesame oil
• 1/2 lime
• 2 tbsp rice vinegar
• 1/2 tsp sriracha
• Splash water or 50ml

TO TOP

• Crispy onions
• Sesame seeds
• Spring onions

Method

1. Preheat the oven to 220 Celsius. Mix all the chickpea sauce ingredients together, then add the drained chickpeas.
2. Add to the oven for about 30 minutes, in 10 minute intervals, stirring well each time. In the last 10 minutes add 1 tbsp sesame seeds.
3. Cut up the salad ingredients and add to a large serving dish & sprinkle with lime juice
4. Make the dressing, mixing everything together in a small bowl
5. Take the chickpeas out and leave to cool for about 10 mins
6. Add 1/2 the chickpeas over the salad, then half the dressing, followed by the rest of the chickpeas and dressing.
7. Top with more coriander, crispy fried onions and chopped spring onions.