Ingredients: 

• 1 canned chickpeas (about 400g) drained and rinsed

• 2 tsp ground paprika

• 2 tsp ground cumin

• 2 tsp garlic powder / 2 cloves garlic made to paste

• 2-3 tbsp of coconut oil

• 2 tsp hot paprika flakes

• Salt & pepper

• Selection of kale, argula and red coral lettuce

• 1 tbsp honey

Method: 

1. Combine the above in a bowl, then in a pan, pan-roast the chickpeas till golden brown. This should take about 5-7 minutes. Season to taste. Set aside and let it cool.

2. For the greens, I’ve used a selection of kale, arugula and lollo rosso (red coral lettuce); adding thin slices of red onions and chopped red chilis.

3. To assemble, place the cooled chickpeas in a bowl adding a few more tablespoons of coconut oil (if the chickpeas appear a little dry). Drizzle some honey (about a tablespoon or so) and gently fold to combine.

4. Add the greens (chop them into bite-sized pieces) and the other veggies. Gently toss the leaves with the chickpeas. To finish, top it with chopped cranberries and crumbles of feta.