Sort ingredients
margie
QR Code
Listen
Pdf
Heat the oven to 200°c, fan 180°c.
Lay the drained chickpeas on kitchen paper and pat dry. Gently rub off the outer skins and put the chickpeas in a small roasting pan lined with baking parchment.
Drizzle over 1 ½ tsp olive oil and toss the chickpeas in the oil to coat them thoroughly. Roast in the oven for 25-30 minutes until golden and crisp.
Meanwhile put the Aleppo pepper, paprika and cumin in a bowl and add a teaspoon of Maldon salt. Tip the crispy chickpeas into the bowl and toss well to coat them in the spices. Set aside.
Put the kale in a large mixing bowl and add a good pinch of Maldon salt and remaining olive oil. Massage the leaves for at least 3 minutes –they should feel soft and slightly moist. Add the chickpeas and avocado.
For the dressing, mix the tahini with the lemon juice and sriracha. Add about 3 tablespoons of water to loosen the tahini dressing. Taste and season with salt and ground black pepper.
Drizzle over the salad just before serving.