• 200g chickpeas Chickpeas, canned, drained
• 40g rocket Rocket
• 60g bean sprouts Bean Sprouts
• 60g cucumber Cucumber
• 15g almonds Almonds
• 8g olive oil Olive Oil
• 15g lemon juice Lemon Juice

1. 1

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

2. 2

   Whisk together the lemon & olive oil dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the rocket leaves, beansprouts and cucumber with half the dressing.

4. 4

   Top with the chickpea and toasted almond, then drizzle with the remaining dressing.

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