• 200g chickpeas Chickpeas, canned, drained
• 60g mixed salad leaves Mixed Salad Leaves
• 60g asparagus Asparagus
• 60g sweetcorn Sweetcorn, canned
• 15g pumpkin seeds Pumpkin Seeds
• 15g balsamic vinegar Balsamic Vinegar
• 5g olive oil Olive Oil

1. 1

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

2. 2

   Whisk together the balsamic dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the mixed leaf leaves, asparagus and sweetcorn with half the dressing.

4. 4

   Top with the chickpea and pumpkin seed, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.