Crispy Chickpea Caesar

Roast the chickpeas & the croutons

• Preheat the oven to 200°C/180°C fan. Drain the chickpeas. Tear the ciabatta into small pieces.
• Add the chickpeas to a large baking tray, drizzle over some oil and sprinkle with the paprika and cumin. Season well with salt and pepper then toss well to combine.
• For the croutons add the ciabatta to another baking tray and drizzle with oil, sprinkle over the dried oregano, then massage it into the bread. Put both trays in the oven, after 10 minutes take out the croutons and leave the chickpeas in the oven for another 10 minutes (20minutes in total - depending on your oven you may need to roast the chickpeas for longer).

Make the dressing

• Peel and crush the garlic. Juice the lemon.
• In a bowl mix together the yoghurt, garlic, 3/4 of the lemon juice, the mustard and season with salt and pepper to taste.

Prep the vegetables

• Meanwhile, chop the gem lettuce and cucumber (add to a large bowl).
• Finely slice the kale and gently massage with the rest of the lemon juice.

Assemble the salad

• Combine the lettuce and cucumber with the dressing, then toss well to coat. Scatter over the marinated kale and top with the chickpeas and croutons. Tuck in and enjoy!