1

Slice the bell pepper, onion, and garlic.

2

Heat a pan over medium heat and sauté the onion and garlic with a little olive oil until softened.

3

Add the Cajun seasoning and sauté briefly.

4

Drain and rinse the chickpeas.

5

Add the chickpeas and bell pepper to the pan. Roast, stirring occasionally, until the chickpeas are crispy and golden.

6

While the chickpeas roast, chop the fresh coriander.

7

Tear the romaine lettuce into bite-sized pieces and arrange on a plate. Drizzle with olive oil and lemon juice.

8

Slice the avocado and add it to the salad.

9

Just before serving, add the coriander to the pan.

10

Add the chickpea mixture to the salad and enjoy!