• 1 can (400g) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 150g mixed salad greens (lettuce, spinach, rocket)
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 10 cherry tomatoes, halved
• 2 tablespoons mixed seeds (sunflower, pumpkin, sesame)
• 2 tablespoons The Australian Vinegar Co. Lemon Myrtle Vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Step 1: Roast the Chickpeas

1. • Preheat oven to 200°C (390°F).
   • Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
   • Spread on a baking tray and roast for 20-25 minutes, until crispy. Let cool.

Step 2: Prepare the Salad

1. • In a large bowl, combine mixed salad greens, avocado, cucumber, and cherry tomatoes.
   • Sprinkle with mixed seeds.

Step 3: Make the Dressing

1. • In a small bowl, whisk together The Australian Vinegar Co. Lemon Myrtle Vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and pepper.

Step 4: Assemble the Salad:

1. • Add roasted chickpeas to the salad.
   • Drizzle with the Lemon Myrtle vinaigrette.