Spicy Moroccan Chickpea Salad - Recipes by Sarah Graham

Ingredients

• 1 Tbsp olive oil
• 1 x 400 g can chickpeas, drained and rinsed under cold water
• 1 clove garlic, chopped
• 1 fresh chilli, de-seeded, or ½ tsp dried chilli flakes
• 3 sticks celery, chopped
• 1/2 red pepper, deseeded and chopped
• 1 ripe avocado, peeled and roughly chopped
• 200g crumbed feta or goats cheese
• 1 Tbsp each of chopped fresh mint, parsley and coriander
• 1/2 cup whole kernel corn
• >zest and juice of 1 lemon or lime
• 1 Tbsp Dukkah spice mix
• a generous pinch of salt and freshly ground black pepper