Sesame Crispy Chickpea Salad

Preheat the oven to 220°C.

Drain and pat the chickpeas dry. Place onto a baking tray and drizzle with olive oil. Toss to evenly coat and season with salt. Place in the oven and roast until golden and crispy, 25-30 mins.

Meanwhile, trim and separate the romaine leaves. Trim the Tenderstem and halve. Trim and chop the cucumber into small 1cm chunks.

For the dressing: stir the tahini, soy sauce, sugar, rice vinegar, dashi powder (skip the dashi to keep it vegan), toasted sesame seeds, water, and the juice of the lemon until creamy. It’ll split at first, but keep going. Add a tbsp of water at a time if you want it thinner.

Meanwhile, tear the sourdough bread into 2cm pieces, place onto another baking tray and drizzle with oil, season with salt and pepper, toss, then roast until golden brown, 10-15 mins.

Bring a saucepan of salted water to the boil. Once boiling, add the broccoli and cook for 3-4 mins until tender. The last minute, drop the peas and edamame to reheat. Let fully drain.

Divide the lettuce between bowls and top with the veggies, chickpeas, croutons, crispy onions and furikake. Drizzle the dressing over and serve with a wedge of lemon. Toss before eating.