Preheat oven to 180C
In a mixing bowl, place the thoroughly drained chickpeas, with olive oil, sea salt and black pepper and mix well.
Spread seasoned chickpeas onto a baking sheet, and roast for 20-30 minute, or until golden brown and crispy.
Remove chickpeas from the oven and toss with spices and stir to coat evenly.
Place all sauce ingredients into a food processor and blend until creamy and smooth. The sauce should take on a soft green colour. If it's too thinck, add more water to thin.
To serve, toss zucchini, avocado, radicchio and roasted chickpeas in a serving bowl.
Drizzle with desired amount of garlic-herb sauce and garnish with parsley.
for the salad:
4 medium zucchini washed and shaved into ribbons using a potato peeler
2 medium Avocado pitted, peeled and cubed
1 Radicchio roughly chopped
1 bunch Fresh Italian parsley
for the crispy roasted chickpeas:
1 can Metelliana chickpeas drained
1 tablespoon extra virgin olive oil
1/4 teaspoon Farro ground cumin
1/4 teaspoon Farro ground coriander
1/4 teaspoon Farro ground ginger
1/4 teaspoon Farro ground cinnamon
1/4 teaspoon Cayenne Pepper
Salt and freshly cracked pepper to taste
for the tahini garlic-herb sauce:
1/3 cup Ceres hulled tahini paste
1/2 cup Fresh Italian parsley
1/2 cup Fresh coriander leaves
1-2 Garlic Cloves peeled
3-4 tablespoons Lemon Juice
1/4 teaspoon flaky sea salt
2 tablespoons water to thin