• 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. 
• Finely chop garlic. 
• In a small microwave-safe bowl, microwave garlic 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 with salt and pepper.

• 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. 

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