Crispy Chickpea Salad

Set up your Big Green Egg for a direct cook at 220°C.

Preheat a cast iron skillet on you Egg.

Add the oil and your chopped onion, and allow to sauté, stiring occasionally. You want the onions to soften and start to caramelise.

Set aside to cool on some kitchen roll to drain the oil.

Into a bowl, add the yogurt, mint sauce, crushed garlic and lemon juice and stir together.

Season if needed with a little salt. I usually crush my garlic with some salt and use the side of a knife, so my garlic already has salt in it.

In a bowl mix the chickpeas, corn flour, salt and chilli powder, coating the chickpeas.

With you Egg still at 220°C, add 3 tbsp oil to your cast iron skillet.

Add the coated chickpeas and fry for about 4 or 5 minutes, stirring occasionally. They will start to become golden.

Remove them from the heat and set aside on some kitchen roll to drain the oil.

Sprinkle over some korean red pepper flakes and toss together.

On a side plate, add some rocket leaves to create a base.

Spoon over a couple of generous spoonfuls of the yogurt dip.

Sprinkle over a couple of teaspoons of the sautéed onions.

Top with the crispy chickpeas and sprinkle with additional red pepper flakes.