It’s the weekend! So let’s celebrate with a healthy, flavoursome salad. If you’re yet to try spicy roasted chickpeas then let this be the meal that introduces you to your new obsession.
To make it, all you need to do is drain the chickpeas (it’s best to leave them for a while to allow most the mixture to be removed) then pour onto a baking tray and leave in the oven at 180 degrees for thirty five/forty minutes until crunchy. Transfer into a bowl and mix in large sprinklings of paprika. The rest of the salad is simply compiled of rocket, avocado, boiled egg, pear and raisins which you combine with the chickpeas. Serve on its own or with whatever you desire but jacket potatoes are good 🙂