• 200g chickpeas Chickpeas, canned, drained
• 40g spinach Spinach, raw
• 60g sweetcorn Sweetcorn, canned
• 60g bean sprouts Bean Sprouts
• 60g avocado Avocado
• 4g sesame oil Sesame Oil
• 10g soy sauce Soy Sauce
• 10g lime Lime

1. 1

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

2. 2

   Whisk together the sesame-soy dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, sweetcorn and beansprouts 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.