• 200g chickpeas Chickpeas, canned, drained
• 40g kale Kale, raw
• 60g bean sprouts Bean Sprouts
• 60g cucumber Cucumber
• 15g pumpkin seeds Pumpkin Seeds
• 7g honey Honey
• 7g mustard Mustard, Dijon
• 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 honey-mustard dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, beansprouts and cucumber 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.