Spicy chickpea, avocado and tomato salad

Ingredients:

Spicy chickpeas:

• 2 Tbsp (30ml) olive oil 
• 1 tsp (5ml) smoked paprika
• 1 tsp (5ml) masala
• ½ tsp (3ml) ground cumin
• 1 can (400g) chickpeas, rinsed and drained
• Salt and milled pepper

Marinated tomatoes:

• 1 punnet (350g) PnP mini plum tomatoes, quartered
• 3 Tbsp (45ml) olive oil 
• 1 clove garlic, finely grated
• Handful fresh parsley, chopped
• Finely grated peel and juice (30ml) of ½ lemon
• Salt and milled pepper

For serving:

• 2 avocados, sliced
• Handful fresh basil

Method:

1. Preheat oven to 200°C. 
2. Toss chickpea ingredients together in a roasting pan. 
3. Roast for 30-40 minutes or until crispy (shake tray every 15 minutes or so for even roasting).
4. Toss marinated tomato ingredients together in a bowl, season and set aside for at least 10 minutes. 
5. Arrange sliced avocados and marinated tomatoes on a platter.
6. Top with chickpeas and basil leaves, and serve immediately.