Chickpeas are slowly becoming a delicious addition to many salads and dishes. Not only are they creamy, but they contain iron too. Give this yummy roasted chickpea bowl a try.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the red-pepper dressing
1 red pepper, ribs and seeds removed
2 tbsp olive oil
1 lemon, juiced
½ tsp pepper
½ tsp salt
½ tsp paprika
1 tsp brown sugar
¼ cup fresh coriander
For the chickpea bowl
2 cups chickpeas, cooked
2 tbsp oil
1 tsp salt
1 tsp paprika
3 tsp brown sugar
1 tsp garlic powder
1 tbsp sesame seeds
2 cups brown rice, cooked
2 cups baby spinach
2 avocados, peeled and sliced

METHOD
For the red-pepper dressing
1. Add all the ingredients to a blender. Blend until smooth.
For the chickpea bowl
1. Drain and rinse the chickpeas, place on paper towel and leave to dry.
2. In a pan over medium heat, fry the chickpeas.
3. Sprinkle with salt, paprika, brown sugar, garlic powder and sesame seeds, then fry for 5 minutes until caramelised and golden brown.
4. Build your bowl by placing the rice, chickpeas, baby spinach and avocados in a bowl.
5. Finish off with a drizzle of the red pepper dressing and a sprinkle of sesame seeds.