Ingredients:
Honey-roasted chickpeas
- 2 tbsp Organic Honey
- 1 can chickpeas (400g)
- 2 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp cinnamon
- 1/4 tsp dried thyme
- Salt
Honey Lemon Dressing
- 1 tbsp Organic Honey
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 cup olive oil
- 1/2 tsp thyme
Salad
- 100g arugula
- 1 avocado sliced
- 100g cherry tomato sliced
- 1/4 cup parmesan cheese
Method:
- Preheat oven to 180°c.
- Drain and rinse chickpeas and pat them dry. Transfer chickpeas to a baking sheet and toss with olive oil and salt. Bake for 35 minutes or until crispy, shaking the pan halfway through and let cool.
- Combine honey, Dijon mustard, 1 tsp olive oil, paprika, chili powder, cinnamon and dried thyme. Toss honey mixture with the chickpeas until fully coated.
- To make the salad dressing whisk together honey, lemon juice, lemon zest, olive oil and thyme.
- Add arugula, avocado, tomato, chickpeas to a large bowl and toss with the honey lemon dressing. Top with grated parmesan cheese and enjoy!