Crispy Chickpea Salad

• 400 g Canned chickpeas
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 head Romaine lettuce
• 200 g Cherry tomatoes
• 1 medium Cucumber
• 1 medium Lemon
• 1 clove Garlic

1. Heat the oven to 220°C (430°F). Drain and rinse the chickpeas, then pat them very dry with a clean tea towel so they crisp up properly.
2. Tip the chickpeas onto a baking tray and toss with 1 tbsp of the extra virgin olive oil, the smoked paprika, ground cumin, 0.5 tsp of the fine sea salt and the black pepper. Roast for 22 to 26 minutes, shaking the tray halfway, until deeply golden and crisp.
3. While the chickpeas roast, chop the romaine lettuce, halve the cherry tomatoes, and dice the cucumber. Put them into a large mixing bowl.
4. Finely grate or crush the garlic into a small bowl, then whisk in the juice of the lemon, the remaining 2 tbsp extra virgin olive oil and the remaining 0.25 tsp fine sea salt. Taste and adjust with a little more lemon juice if you want it sharper.
5. Add the hot roasted chickpeas to the salad and toss with the lemon dressing. Serve straight away while the chickpeas are still crisp.

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