Chickpea Strawberry and Sweetcorn Salad

Ingredients

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• Chickpeas Chickpeas 200g 1 cup
• Tahini Tahini 2 tbsp 2 tbsp
• Strawberries Strawberries 150g 1 cup
• Corn on the Cob Corn on the Cob 2 cobs 2 cobs
• Lime Lime 2 2
• Cherry Tomatoes Cherry Tomatoes 150g 1 cup
• Fresh Parsley Fresh Parsley bunch bunch
• Black Sesame Seeds Black Sesame Seeds 1 tbsp 1 tbsp
• Table Salt Table Salt to taste to taste

Instructions

1. 1.Pre-soak the chickpeas overnight or 8 hours. Then cook the chickpeas on a simmering heat for 75 minutes. Season with salt in the final 15 minutes (earlier will slow down the chickpeas cooking).
2. 2.Once cooked, let cool for 10 minutes, and now add the tahíni, chopped parsley and juice of 1 lime. Mix gently with your hands.
3. 3.Boil the sweetcorn cob for approx 7 minutes. Then set aside to cool down, once cooled cut the grains from the cob.
4. 4.Wash and slice the tomatoes and strawberries into quarters.
5. 5.Add everything to the chickpeas mix, top with black sesame seeds and quarter the second lime to serve.

Nutritional Information

• Calories:
  333
• Fat:
  11g
• Sodium:
  23mg
• Carbs:
  51g
• Sugar:
  4g
• Protein:
  17g