Watermelon & Feta Salad with Chickpeas and Candied Walnuts
Fresh watermelon tossed with feta, avocado, rocket, cucumber, red onion, and spiced chickpeas. Garnished with candied walnuts for a delightful crunch. This refreshing salad is suitable for any summer get-together.
Ingredients
- Candied Walnuts
½ cup walnuts, roughly chopped - 1 ½ tbsp Chantal Organics Rice Syrup
- Pinch of salt
- Spiced Chickpeas
- 2 cans Chantal Organics Chickpeas
- 1 ½ tsp ground cinnamon
- ½ tsp chilli powder
- Salt and pepper
- Chantal Organics Extra Virgin Olive Oil
- Lemon Dressing
- ¼ cup Chantal Organics Extra Virgin Olive Oil
- 1 lemon
- 1 clove garlic, crushed
- Salt and pepper to taste
- Salad
- 120g baby rocket
- ¼ large watermelon, cut into 3cm chunks
- 200g feta, diced
- ½ cucumber, sliced
- 1 avocado, diced
- ½ red onion, thinly sliced
- 1 lemon, cut into wedges
- Large handful of fresh basil leaves
instructions
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Step 1.
Preheat oven to 200°C bake and line a small baking tray.
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Step 2.
Mix the walnuts and rice syrup together in a small bowl and spread out on the prepared baking tray. Sprinkle with salt and bake for 5-10 minutes or until the syrup is bubbling. Set aside to cool, then chop or break into small bite size pieces.
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Step 3.
To make the spiced chickpeas, combine chickpeas, cinnamon, chilli powder, salt and pepper in a bowl. Stir until well combined. Add olive oil to a medium frying pan over medium heat. Cook the chickpeas for 3-5 minutes or until golden. Set aside to cool.
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Step 4.
To make the lemon dressing, whisk olive oil, juice and zest of the lemon, and garlic until well combined. Season with salt and pepper to taste.
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Step 5.
To assemble the salad, toss together rocket, watermelon, feta, cucumber, avocado, red onion, chickpeas and the lemon dressing in a medium bowl. Neatly arrange on serving platter.
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Step 6.
Garnish with lemon wedges, candied walnuts and basil leaves to serve.
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Serving Suggestions
Serve this salad with a side of toasted ciabatta or your favourite bread.
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Chantal Organics Products used
