Edamame Chickpea Salad

Method

1. Boil eggs for around 6 minutes, or longer for a firmer yolk. Remove from hot water and place in an ice bath for about 10-15 minutes to cool.
2. Heat oven to 180oC bake or 160oC fan bake and prepare a tray or baking dish by greasing it.
3. Mix the chickpeas, smoked paprika, oil, and salt and pepper in a bowl and place on the prepared tray or dish. Bake for 10 minutes or until slightly golden and crisp.
4. Prepare the rest of the salad ingredients as the chickpeas bake and peel the eggs.
5. To serve, place salad ingredients, baked chickpeas, and deshelled eggs on the table and get everyone involved in making their own salad. Finish with a drizzle of your favourite dressing, if desired.