Ingredients
- 400g can chickpeas, rinsed, drained
- ½ cup Skippy™ cornflakes, crushed
- 2 tbs olive oil
- 1 tsp ground cumin
- ½ tsp each of cinnamon and chilli flakes
- ½ cup mixed seeds, like black & white sesame, chia, poppy and cumin seeds
- 1 tbs liquid honey
- 2 cups watercress or baby spinach
- 1 avocado, sliced into pieces
- 4 radishes, sliced thinly
- 3 tbs olive oil
- 1 tbs cider vinegar
- 1 tbs chopped parsley
- 1 tsp dijon mustard
- ½ lemon, juice of
Method
Step 1
Preheat oven to 200°C. Spray a large oven tray with oil or line with baking paper.Step 2
In a bowl, combine chickpeas, Skippy™ cornflakes, oil, cumin, cinnamon and chilli. Spread the chickpea mixture over the tray. Bake for 10 minutes. Sprinkle chickpeas with seeds and drizzle with honey, toss to combine. Return to oven for a further 5-10 minutes, until chickpeas are golden.Step 3
On a large serving platter, spread the spiced chickpeas, avocado slices and radishes and top with fresh watercress leaves. Dress with vinaigrette and serve immediately.Step 4
To make the vinaigrette, shake or mix all of the ingredients together in a small jar or glass jug until well combined.