Chickpea and Avocado Salad

Roasted Chickpea and Avocado Salad with tomatoes and vinaigrette. This vegetarian salad is nutritious, flavourful, and filling. The perfect make-ahead lunch or weeknight dinner.

5 oz mixed greens (150 g)
1 large cucumber, diced
10 oz cherry tomato, halved (275 g)
1 avocado, diced
2 (15 oz) cans chickpeas, drained and rinsed (850 g)
2 Tbsp. extra-virgin olive oil
2 tsp. smoked paprika
1½ tsp. garlic salt
2 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice, freshly squeezed
½ tsp. sea salt
½ tsp. black pepper, freshly ground

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.

Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp. Dice the cucumber and add to a large bowl.

Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, olive oil, lemon juice, salt and pepper and mix until well combined.

Divide between individual bowls and serve.

Makes 6 servings.