Chickpea Salad with Sweet and Crunchy Vegetables

{ This chickpea salad is nutritious, quick and easy, and uses simple ingredients. What makes it extra special is that it is a little bit different with delicious flavours and array of textures. With the sweetness of tomatoes and carrot, crunchiness of celery, and the creaminess of a touch of feta. eating well doesn’t get much tastier! }

Contributor: Jade Gibbons

{ INGREDIENTS }

1⁄2 lettuce head of choice, leaves removed, washed and roughly chopped (if larger) 1 tin chickpeas, drained and rinsed (allow to dry after rinsing)

2 large celery sticks, finely sliced

1 punnet cherry or grape tomatoes, halved

1 medium carrot, peeled and grated

small wedge of red onion, finely sliced (I chopped an onion into quarters and used 1⁄2 of one of the quarter wedges)

1⁄4 bunch mint, leaves finely chopped 60 grams feta cheese, crumbled Dressing:

2 tablespoons extra virgin olive oil

1 tablespoon lime juice

1 teaspoon maple syrup

1⁄4 teaspoon sweet paprika

salt and pepper

{ METHOD }

Add chickpeas, celery, carrot, tomatoes, red onion, mint and feta to a large bowl and mix to combine
Make dressing by mixing dressing ingredients in a small bowl (or you can use a jar)
Pour dressing over salad ingredients and mix to combine
Place lettuce leaves in salad bowl and spoon over dressed salad ingredients
Serve and enjoy!

Tip: This salad is best eaten on the same day that it is made, otherwise the vegetables can become a bit soggy, and no-one wants a soggy salad!