1. Preheat the oven to 200⁰C / gas 4. Scatter the chickpeas into an oven-proof dish then add half the crushed garlic, the ground cumin and a drizzle of olive oil. Season with salt and pepper and shake the dish to coat the chickpeas. Place in the oven for 25-30 minutes or until the chickpeas are crispy and golden.
2. Meanwhile, prepare the salad. Peel and grate the carrots, break up the baby gem lettuce, keeping each leaf whole and roughly chop the parsley.
3. Toss the grated carrot and the parsley with just over half the lemon juice and set aside. To make the dressing mix together the Alpro Simply Plain, remaining crushed garlic, tahini paste and 1 tbsp lemon juice. Season with a pinch of salt and pepper then add a splash of water to loosen the mixture a little.
4. To assemble the salad cups top each lettuce leaf with the grated carrot mixture, then add the crispy chickpeas. Finally drizzle the Alpro Simply Plain and tahini dressing and top with pomegranate seeds: crispy heaven. Enjoy!