Crispy Chickpea and Corn Salsa Salad

Ingredients

• 480 g canned chickpeas, drained and rinsed weight
• 300 g sweetcorn kernels, thawed if frozen
• 25 g olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 5 g fine salt, divided
• 40 g jalapeño, thinly sliced
• 20 g fresh cilantro, chopped, divided
• 100 g Monterey Jack cheese made with vegetarian rennet, coarsely grated
• 250 g ripe tomatoes, roughly chopped
• 50 g white onion, roughly chopped
• 5 g garlic
• 30 ml lime juice

Let’s make it

1. Heat the oven to 425°F / 220°C. Dry the chickpeas well and toss with 20 g olive oil, cumin, paprika and 3 g salt. Spread on a tray and roast for 25–30 minutes, shaking the tray halfway through.
2. For the salsa, pulse the tomatoes, onion, garlic, lime juice, 10 g cilantro and remaining 2 g salt in a blender just until spoonable and slightly chunky. Divide into four small serving dishes.
3. Heat the remaining 5 g oil in a frying pan over medium-high heat. Cook the corn for 5–6 minutes, stirring occasionally, until hot with a few browned edges.
4. Toss the hot chickpeas and corn together and divide among four shallow bowls. Scatter the sliced jalapeño, grated cheese and remaining 10 g cilantro over the top.
5. Serve the salsa alongside each bowl for spooning over at the table.