• 200g chickpeas Chickpeas, canned, drained
• 80g lettuce Lettuce, romaine
• 60g cucumber Cucumber
• 60g carrots Carrots, raw
• 60g avocado Avocado
• 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 romaine leaves, cucumber and carrot with half the dressing.

4. 4

   Top with the chickpea and avocado, then drizzle with the remaining dressing.

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