Vegan breaded chicken salad with spiced roasted chickpeas




For the spiced chickpeas
200g cooked chickpeas, drained (Loaded Pantry)
1 tsp cumin
1 tsp smoked paprika
Pinch chili flakes
Salt and pepper to taste
1 tbsp olive oil (Borges)

You will also need
1 packet vegan garlic and herb breaded fillets (Quorn)
1 ripe avocado
100g cherry tomatoes, halved
2 tbsp olive oil
Squeeze lemon juice
1 clove crushed garlic
1 tsp Dijon mustard (Maille)
1 tbsp runny honey
Handful salad leaves


Start this recipe by mixing together all of the ingredients for the spiced chickpeas, place onto a baking sheet and roast for 10 minutes in the oven. At the same time place breaded fillets onto a baking tray and cook in the oven for 10-12 minutes.  In a large bowl make the dressing by mixing together the oil, honey, lemon juice, mustard and season with salt and pepper. Add in the cherry tomatoes and allow to marinate for 10 minutes. To serve, mix the dressing with the salad leaves and serve into 2 bowls. Spoon over the spiced chickpeas, tomatoes. Lay on the sliced avocado and cooked breaded fillets and serve.

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