Drain the chickpeas well. Mix well with oil and Ras el Hanout in a bowl. Place on baking paper and bake in the oven at 180 degrees Celsius for about 30 minutes.

Prepare the ingredients for the salad: Halve or quarter the radishes depending on their size and cut into thin slices. Grate the carrot. Halve the onion again and cut into thin slices. Halve or quarter the cherry tomatoes depending on their size. Drain the sweetcorn. Wash the lettuce, spin dry and shred into bite-sized pieces.

Mix the ingredients for the dressing. Season with salt and pepper and pour over the salad. Serve everything sprinkled with the cooled down chickpeas.