Chickpeas And Avocado Salad

Ingredients

Salad

• 1 cup overnight soaked and boiled chickpeas
• 1 medium avocado , roughly chopped
• Mixed lettuce leaves as required
• 12-15 red radish slices
• 1 small English cucumber, thinly sliced into roundels
• 1 small beetroot, boiled, peeled and thinly sliced into roundels
• 1 fresh jalapeno, thinly sliced into roundels
• ¼ cup boiled sweet corn kernels
• 3-4 red cherry tomatoes, halved
• Peanut nougat, roughly chopped for garnish       

Dressing

• ½ cup whisked yogurt
• 2 tablespoons fresh cream       
• 2 tablespoons extra virgin olive oil
• Crushed black peppercorns to taste
• Salt to taste
• ½ teaspoon smoked paprika powder
• ¼ teaspoon dried mixed herbs

Method

1. To make the dressing, take whisked yogurt in a bowl, add fresh cream, extra virgin olive oil, crushed black peppercorns, salt, smoked paprika and dried mixed herbs and whisk till well combined.
2. Arrange the mixed lettuce leaves on a serving plate. Sprinkle the boiled chickpeas and drizzle some of the dressing.
3. Arrange avocado pieces, place red radish roundels, and cucumber roundels. Randomly arrange beetroot slices, fresh jalapenos roundels, and boiled sweet corn kernels. Place red cherry tomato halves, drizzle the dressing, and garnish with peanut nougat.
4. Serve immediately.