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Method
Make it happen
- 01
Wash and dry the salad leaves and place in a large bowl with cucumber, tomatoes and red onion.
- 02
Whisk the olive oil, lemon juice and mustard into a dressing and season lightly.
- 03
Dry-fry chickpeas with cumin for 6–8 minutes until warm and lightly crisp; add avocado just before serving.
- 04
Add the prepared topping to the salad, drizzle with dressing and toss gently.
- 05
Divide between four plates and serve straight away.