Method

Preheat oven to 180C

In a mixing bowl, place the thoroughly drained chickpeas, with olive oil, sea salt and black pepper and mix well.

Spread seasoned chickpeas onto a baking sheet, and roast for 20-30 minute, or until golden brown and crispy.

Remove chickpeas from the oven and toss with spices and stir to coat evenly.

Place all sauce ingredients into a food processor and blend until creamy and smooth. The sauce should take on a soft green colour. If it's too thinck, add more water to thin.

To serve, toss zucchini, avocado, radicchio and roasted chickpeas in a serving bowl.

Drizzle with desired amount of garlic-herb sauce and garnish with parsley.

Ingredients

for the salad:

4 medium zucchini washed and shaved into ribbons using a potato peeler

2 medium Avocado pitted, peeled and cubed

1 Radicchio roughly chopped

1 bunch Fresh Italian parsley

for the crispy roasted chickpeas: 

1 can Metelliana chickpeas drained

1 tablespoon extra virgin olive oil

1/4 teaspoon Farro ground cumin

1/4 teaspoon Farro ground coriander

1/4 teaspoon Farro ground ginger

1/4 teaspoon Farro ground cinnamon

1/4 teaspoon Cayenne Pepper

Salt and freshly cracked pepper to taste

for the tahini garlic-herb sauce: 

1/3 cup Ceres hulled tahini paste

1/2 cup Fresh Italian parsley

1/2 cup Fresh coriander leaves

1-2 Garlic Cloves peeled

3-4 tablespoons Lemon Juice

1/4 teaspoon flaky sea salt

2 tablespoons water to thin