Spicy chickpea, avocado and tomato salad

Croutons, step aside for your gluten-free just-as-delish cousins: crispy, spicy chickpeas!

Less than 1 hour

Serves 4

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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.

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