Crispy spiced chickpea, lentil and avocado salad

Serves 4

Prepare 20 minutes

Cook 40 minutes 

 

Ingredients

 

• 300g cooked chickpeas, drained

• 1 tsp cayenne pepper

• 1 tbsp olive oil

• zest and juice of 1 lemon

• 200g red lentils or masoor dal

• 500ml vegetable stock

• 200g cherry tomatoes, halved

• 1 red onion, finely chopped

• 1 avocado

• 2 tbsp mixed seeds (pumpkin, sunflower, sesame), toasted

• coriander and mint leaves, to garnish

 

Method

 

1. Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.

2. Put the chickpeas, cayenne pepper, olive oil and ½ tsp salt in a bowl and toss to coat. Arrange on the tray and cook for 30-40 minutes, until crispy. Scatter over the lemon zest.

3. Set a saucepan with the lentils and vegetable stock over a high heat. Bring to the boil, reduce to a simmer and cook for 15 minutes, or until just tender. Drain.

4. Tip into a large bowl and stir in the tomatoes and onion.

5. Halve, peel and slice the avocado, squeezing over the lemon juice to keep it fresh. Divide the salad among plates and top with the chickpeas, toasted seeds, avocado and herbs to serve.