[cooked-sharing]
This scrumptious salad is super easy to make and a great option for anyone on-the-go. Whip the ingredients together the night before and pack it in a mason jar – or grab one from the fridge at Saving Thyme!ย
Saving Thyme's Chickpea Salad
Recipe Courtesy of:
Saving Thyme Catering & Patisserie
Visit them at 450 Appleby Line, Burlington
www.savingthyme.ca
Ingredients
- 50g Saving Thyme White Wine Vinaigrette (sold in store)
- 150g chickpeas, seasoned with salt and pepper
- 90g fresh sweet corn, tossed with a pinch of cayenne
- 25g shaved fennel
- 50g roasted red pepper, chopped
- 20g toasted pumpkin seeds
Instructions
To roast your peppers:
- Preheat oven to 450F
- Cut peppers in half, remove stems/seeds/membranes
- Lay peppers cut side down and sprinkle with a little olive oil & salt
- Roast 15-20 mins, about 4 inches under the broiler until skins are dark & collapsed
- Remove from oven, remove skins and chill
To assemble your salad:
- Toss chickpeas in vinaigrette
- Layer the ingredients on top in order
- Crumble a bit of goat cheese on top (optional)