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Spiced chickpea salad with avocado and watercress

Serves: 6 - 8
Prep: 15
Cook: 0

    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

    Method

    1. Step 1

      Preheat oven to 200°C. Spray a large oven tray with oil or line with baking paper.

    2. 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.

    3. 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.

    4. Step 4

      To make the vinaigrette, shake or mix all of the ingredients together in a small jar or glass jug until well combined.

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