Welcome to Gourmet@Home lockdown Recipe No.1
Show off to your bubble with this salad. A great addition to any meal or as a meal itself.
Prep: 15 minutes
Cook: 15 minutes
- 400g can chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 5 tsp Egmont Manuka Honey
- 200g falafels
- 1 red onion, thinly sliced
- 2 tbsp white wine vinegar
- 100g rocket leaves
- 15g coriander, leaves only
2 tbsp hummus
Preheat the oven to 200oC.
Toss the chickpeas, 1 tbsp oil and 3 tsp honey in a baking tray and roast for 10 minutes. Stir the chickpeas and add the falafels to the tray and cook for a further 5 minutes.
Meanwhile, mix the onion with the vinegar and 1 tsp honey and set aside.
When the chickpeas are ready, toss together the rocket, coriander and drained onions, reserving the juice. Whisk the remaining oil and honey into the onion juice with the hummus and toss into the salad with the chickpeas. Roughly break up the falafels and gently stir into the salad.