All-American Roast Chickpea & Avo Salad

• Meanwhile, roughly chop tomato. • Thinly slice cucumber into rounds. • Slice avocado in half, scoop out flesh and thinly slice. • Slice lemon into wedges. • In a small microwave-safe bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• Once chickpeas are done, in a large bowl, combine mixed salad leaves, tomato, cucumber, Dijon mustard, a squeeze of lemon juice and a drizzle of olive oil. • Season to taste.