This delicious salad is an ideal side dish or a light lunch for the warmer summer days 🥵 I’m loving the new Sriracha Mayo sauce - it has a spicy kick to it and tastes so good!
To make the roasted chickpeas, preheat the oven to 180degrees. Wash and drain the chickpeas. Then, dry them well with a towel. Drizzle some olive oil, add smoked paprika, turmeric and some salt/ pepper to the chickpeas. Mix well then place in the oven for 20-30 mins.

To make the kale, I cook it in a pan for several mins with some olive or sesame oil, salt & pepper. Finally, drizzle some fresh lemon 🍋 juice.

- Cherry tomatoes 🍅
- Pumpkin seeds: a great source of protein and high in Omega 3
- Sriracha Mayo sauce