• 200g chickpeas Chickpeas, canned, drained
• 40g spinach Spinach, raw
• 60g red cabbage Red Cabbage, raw
• 60g asparagus Asparagus
• 60g avocado Avocado
• 12g tahini Tahini
• 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 tahini-lemon dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, red cabbage and asparagus 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.