Spiced chickpea salad with avocado and watercress
Prep
15 min
Serves
6 - 8
Skill
Vegetarian
Prep
15 min
Serves
6 - 8
Skill
Skippy™ cornflakes adds a crunchy texture to this delicious chickpea salad.
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
Vinaigrette
- 3 tbs olive oil
- 1 tbs cider vinegar
- 1 tbs chopped parsley
- 1 tsp dijon mustard
- ½ lemon, juice of
Nutrition per serving
1410 kJ
energy kj
7 g
protein
5 g
saturated fat
5.2 g
dietary fibre
13 g
carbohydrate
5 g
sugars
388 mg
sodium
Method
- Preheat oven to 200°C. Spray a large oven tray with oil or line with baking paper.
- 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.
- 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.
- To make the vinaigrette, shake or mix all of the ingredients together in a small jar or glass jug until well combined.
- 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
Vinaigrette
- 3 tbs olive oil
- 1 tbs cider vinegar
- 1 tbs chopped parsley
- 1 tsp dijon mustard
- ½ lemon, juice of
Nutrition per serving
1410 kJ
energy kj
7 g
protein
5 g
saturated fat
5.2 g
dietary fibre
13 g
carbohydrate
5 g
sugars
388 mg
sodium
- Preheat oven to 200°C. Spray a large oven tray with oil or line with baking paper.
- 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.
- 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.
- To make the vinaigrette, shake or mix all of the ingredients together in a small jar or glass jug until well combined.