Chickpea and Charred Corn Salad with Bell Peppers in Miso Ponzu Dressing

Name: Chickpea and Charred Corn Salad with Bell Peppers in Miso Ponzu Dressing
Yield: 5
Ingredients: 100.0g Chickpeas, cooked and de-skinned; 70.0g Red Bell Peppers; 70.0g Avocado, diced; 100.0g Tofu, diced; 30.0g Red Shallots, finely chopped; 100.0g Corn Kernels, charred; 70.0g Japanese Cucumber, sliced; 400.0g Hellmann’s Miso Ponzu Dressing; 40.0g Feta Cheese, optional; 100.0g Smoked Duck, sliced

Corn kernels are charred first to bring out its sweetness and give it a slightly smoky taste, then tossed with chickpeas and assorted vegetables. Complete the chickpea salad by tossing it with Hellmann's Miso Ponzu Dressing to give a nutty miso taste. Easy and quick to make, this is ideal as an appetiser or as a main to serve diners.

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