Green buckwheat bowl with tahini and crispy chickpeas

Method

1. Heat the oven to 210°C. Pat the chickpeas dry, toss with half the oil, paprika and salt, and roast for 25 minutes until crisp.
2. Rinse the buckwheat and simmer in twice its volume of water for 12 to 15 minutes. Drain and fluff.
3. Massage the kale with the remaining oil and a pinch of salt until soft.
4. Whisk the tahini, lemon, garlic and water until creamy.
5. Build bowls with buckwheat, kale, chickpeas and sliced avocado, then spoon over the dressing.

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