• Preheat oven to 240°C/220°C fan-forced. Drain and rinse chickpeas. Slice brown onion into thick wedges. • Place chickpeas and onion on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato. Thinly slice cucumber into rounds. Slice avocado in half, scoop out flesh and thinly slice. Slice lemon into wedges. • In a small heatproof bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste. • In a medium bowl, combine chicken thigh, a pinch of salt and pepper and a drizzle of olive oil. • Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes. TIP: Chicken is cooked through when its no longer pink inside.

• Once chickpeas are done, in a large bowl, combine mixed salad leaves, tomato, cucumber, Dijon mustard, a squeeze of lemon juice and a drizzle of olive oil. • Season to taste.

• Slice chicken. • Divide salad between bowls. Top with All-American roast chickpeas, chicken and avocado. • Crumble over fetta cubes and drizzle with garlic yoghurt. Enjoy!