Chickpea Salad Bowl

I love this recipe for lunch or dinner. It is quick and easy to make.

Serves 2

Ingredients:

• 2 cups of shredded iceberg lettuce

• 1 cucumber diced

• 1 small red onion diced

• 10 cherry tomatoes sliced into halves

• 1 x 400g tin of chickpeas

• 1 tbs of olive oil

• 1 tsp of paprika

• 1 tsp of cayenne pepper

• Salt flakes

• Low fat greek yoghurt for serving

• 1tbs of lemon juice optional to add to yoghurt

Method:

1. Preheat over to 200 degrees.

2. Drain chickpeas and pat dry with a tea towel.

3. In a small bowl add chickpeas, olive oil, salt, paprika and cayenne pepper. Combine until the chickpeas are evenly coated. Add to a baking tray lined with baking paper.

4. Bake chickpeas in the preheated oven for 15-20 minute or until roasted.

5. Meanwhile add lettuce, tomatoes, cucumber and onion to serving bowl and toss to combine.

6. Remove the chickpeas from the oven and sprinkle over the top of the salad.

7. Serve with a large dollop of greek yoghurt (I like to add 1tbs of lemon juice and a sprinkle of salt to my yogurt to give it some extra flavour).