chickpea and caper salad

RECIPE DIRECTION :

1. To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. 
2. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. 
3. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. 
4. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy.