Crispy Chickpea & Avocado Salad

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For the salad

• 1 cup chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp paprika
• Pinch salt and black pepper
• 1 avocado, diced
• ½ cucumber, chopped
• Handful of rocket or spinach

For the dressing

• 1 tbsp tahini
• Juice of ½ lemon
• 1–2 tbsp water (to thin)
• Pinch salt

Method

1. 1 Preheat the oven to 200°C (180°C fan) or an air fryer to 190°C.
2. 2 Pat the chickpeas thoroughly dry with a paper towel — any surface moisture steams instead of crisping them in the oven.
3. 3 Toss the dried chickpeas with the olive oil, paprika, salt and pepper until evenly coated, then spread in a single layer on a baking tray.
4. 4 Roast for 15 minutes, or air fry for 10–12 minutes, shaking the tray or basket halfway through, until deeply golden and audibly crisp when a couple are tapped together.
5. 5 While the chickpeas roast, whisk the tahini, lemon juice, water and a pinch of salt together in a small bowl — add the water gradually, as tahini can seize and thicken suddenly before it loosens back out.
6. 6 In a large bowl, combine the diced avocado, chopped cucumber and rocket or spinach.
7. 7 Add the chickpeas straight from the oven while still warm — this is what makes the salad taste freshly cooked rather than assembled — then drizzle with the tahini dressing and toss gently to coat without crushing the avocado.