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Ingredients
- 2 tbsp flaked almonds
- 2 tin chickpeas
- Juice and zest of 1 orange (keep separate)
- 1 tbsp fajita spice blend
- 1 tbsp Dijon mustard
- Pinch of sea salt and black pepper
- 2 tsp fresh thyme leaves
- 2 spring onions, sliced
- 80g feta, crumbled
- Handful fresh mint leaves
- Preheat the oven to 180 degrees. Spread the flaked almonds on to a small oven tray and place in the oven for 7-8 minutes until golden brown, then remove and allow to cool.
- Rinse the chickpeas in cold water then strain well, place in a large bowl, and set aside. Make the dressing by adding the juice of one orange to a small bowl along with the spice blend, Dijon mustard, salt, pepper and thyme leaves and mix together with a spoon.
- Pour the dressing into the large bowl with the chickpeas and stir with a wooden spoon until evenly coated, then stir through the spring onions.
- Spoon the chickpeas into a serving bowl. Sprinkle over the feta, orange zest and toasted flaked almonds, and then garnish with mint leaves.
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