Spiced chickpea salad with avocado and watercress

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Serves 6 - 8
Prep 15
Cook 0
Skippy™ cornflakes adds a crunchy texture to this delicious chickpea salad.
  • 400g can chickpeas, rinsed, drained
  • ½ cup Skippy™ cornflakes, crushed
  • 2 tbs olive oil
  • 1 tsp ground cumin
  • ½ tsp each of cinnamon and chilli flakes
  • ½ cup mixed seeds, like black & white sesame, chia, poppy and cumin seeds
  • 1 tbs liquid honey
  • 2 cups watercress or baby spinach
  • 1 avocado, sliced into pieces
  • 4 radishes, sliced thinly
  • 3 tbs olive oil
  • 1 tbs cider vinegar
  • 1 tbs chopped parsley
  • 1 tsp dijon mustard
  • ½ lemon, juice of

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  1. Preheat oven to 200°C. Spray a large oven tray with oil or line with baking paper.
  2. In a bowl, combine chickpeas, Skippy™ cornflakes, oil, cumin, cinnamon and chilli. Spread the chickpea mixture over the tray. Bake for 10 minutes. Sprinkle chickpeas with seeds and drizzle with honey, toss to combine. Return to oven for a further 5-10 minutes, until chickpeas are golden.
  3. On a large serving platter, spread the spiced chickpeas, avocado slices and radishes and top with fresh watercress leaves. Dress with vinaigrette and serve immediately.
  4. To make the vinaigrette, shake or mix all of the ingredients together in a small jar or glass jug until well combined.

Nutrition Information