Name: Saving Thyme’s Chickpea Salad
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

Recipe Courtesy of:
Saving Thyme Catering & Patisserie
Visit them at 450 Appleby Line, Burlington
www.savingthyme.ca

Yields1 Serving

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

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)

Enjoy!

CategoryDinner, Lunch

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!

Ingredients