Ranch salad with mini potatoes, smoky crispy chickpeas and green goddess dressing

Preheat the oven to 200 degrees Celsius.

Place the potatoes in a pot of salted cold water, bring to a simmer cook for 20 minutes, or until fully cooked.

In a bowl, coat the chickpeas with the marinade. Place on a tray and roast in the oven for 15 minutes, or until crispy.

Cut the lettuce into 3 cm strips.

Cut the cucumber in half lengthwise. Slice in 1 cm strips.

Place the lettuce, pickled onions and cucumber in a bowl.

To make the green goddess dressing, finely chop the garlic, then place in a blender.

Scoop out the flesh of the avocado and add to the blender. Squeeze over with lemon juice, then add the water, a good splash of olive oil and salt. Blend until smooth. Add more water, if needed. Taste and add more salt, if required.

Cut the cooked potatoes into quarters or smaller.

Add the potatoes, chickpeas and green goddess dressing to the bowl with a pinch of salt. Mix well.

Serve salad with roast sunflower and pumpkin seeds on top.