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Serves 2
505 calories
49g carbohydrates
18g protein
24g fat



400g / 1 can of chickpeas
2-3 large tbsp. of olive oil
3 tsp. of smoked paprika
2 tsp. of ground cumin
2 tsp. of coriander
a generous pinch of salt and pepper
1 medium cucumber
1/2 avocado, chopped
10-12 cherry tomatoes
1 lemon, juiced
a large handful of fresh mint
80g of baby leaf salad
1 tbsp. of maple syrup
1 tbsp. of tahini
2 tbsp. of water



1. Strain the chickpeas and pat them dry before placing in a large mixing bowl with a tbsp. of olive oil, the spices and salt.
2. Spread the chickpea and spice mix out onto a lined baking trap and roast in the oven at 180 degrees / gas mark 4 for 25 minutes.
3. Trim and quarter the cucumber and add to a salad bowl with the avocado, cherry tomatoes, lemon juice, mint leaves and baby leaf.
4. Make the dressing by mixing the maple syrup, tahini and water with a tbsp. of olive oil.
5. Add an additional sprinkle of salt and pepper for your preferred taste.
6. Remove the chickpeas from the oven and cool slightly before introducing them to the citrus salad.
7. Sprinkle the tahini dressing on top and enjoy immediately!

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