This salad not only packs a punch in flavour, but is also nutritionally dense with powerful anti-inflammatory effects. It’s the perfect side salad that is quick and easy to make and assemble. Using store cupboard ingredients its cheap to make too. The roasted chickpeas give a nice texture to the salad.

Ingredients

Serves 2

Salad

• 1 tin of chickpeas, drained and rinsed

• 1 tsp ground turmeric

• 1 tsp paprika

• 1 tsp sea salt

• 1 tbsp olive oil

• 2-3 big handfuls of rocket

• 1 courgette, ribboned with a potato peeler (do not use the seeded part)

• 1 small red onion, finely sliced into half moons

• 1 avocado, sliced (slice just before adding to the salad)

• chilli flakes to season

Dressing

• 1 tsp tahini light

• 1 tsp dijon mustard

• 1 garlic clove, finely sliced or grated

• 1/2 lemon, juice only

• 1 tbsp apple cider vinegar

• sea salt and pepper to season

• 2-3 tbsp extra virgin olive oil

Place the rinsed chickpeas on a baking tray and pat dry with a paper towel.

Add the turmeric, paprika, salt and olive oil and mix well.

Bake in the oven FAN 180 for 20-30 minutes, until they are crispy.

While they are baking, make your salad dressing, by adding all the ingredients and mix them well until the oil combines.

To prep the salad, add the rocket and courgette and add 1/2 the salad dressing. Mix well together.

Add the chickpeas and then place onion and avocado around the salad.

drizzle over the rest of the salad dressing and add a pinch or 2 of chilli flakes.