You will need
400 g tin chickpeas
2 T (30 ml) olive oil
1 t (5 ml) Ina Paarman’s Cajun Spice
¼ English cucumber, cubed
200 g baby tomatoes, halved
2 wheels feta cheese, cubed or crumbled
6 peppadews, sliced
3 – 4 spring onions, sliced on the diagonal
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
1 cup (250 ml) baby rocket, roughly cut up
¼ cup (60 ml) Ina Paarman’s Balsamic Vinaigrette
Method
Drain and rinse the chickpeas in a colander.
Tip them out onto a plate lined with a double layer of paper towel.
Microwave for 10 minutes until dry.
Heat olive oil in a medium size heavy-bottomed frying pan.
Add dried chickpeas and spread out.
Flash-fry, stirring now and again for 1 minute.
Season with Cajun Spice. Leave to cool
Toss all the remaining ingredients (except rocket and Dressing) together in a salad bowl.
Just before serving mix with the rocket. Dressing and seasoned chickpeas.
