Preheat the oven to **200°C/180°C fan-forced**. Cut the **potato** (unpeeled) in half. **TIP:** Keep the skin on the potato to retain the nutrients. Prick the potato halves with a fork.

Place the **potato halves** cut side down on a plate and microwave on high for **10 minutes**. Carefully remove and transfer the potatoes to an oven tray lined with baking paper. **Drizzle** with **olive oil** and season with a **pinch** of **salt** and **pepper**. Place on the top rack of the oven and cook for **10-15 minutes**, or until tender. **TIP:** If you don’t have a microwave, cook the potato halves in the oven for 30 minutes, or until tender.

While the potatoes are cooking, finely chop the **brown onion**. Dice the **zucchini**. Peel and finely grate the **garlic**. Drain and rinse the **chickpeas**. Grate the **carrot** (unpeeled).

Heat a **drizzle** of **olive oil** in a medium frying pan over a medium heat. Add the **brown onion** and the **zucchini** and cook for **5 minutes**, or until softened. Add the **garlic** and the **Mediterranean spice blend** and stir through for **1 minute**, or until fragrant. Add the **chickpeas, tomato paste**, the **water (check the ingredients list for the amount)** and the **salt (use the suggested amount)** and simmer for **5 minutes**, or until the water has evaporated.

While the chickpeas are cooking, add the **vinegar** and **olive oil (2 tsp for 2 people / 1 tbs for 4 people)** to a large bowl and stir to combine. Add the **carrot, mixed salad leaves** and **walnuts** and season with a **pinch** of **salt** and **pepper**. Toss to combine. **Tip**: Dress the salad just before serving to avoid soggy leaves.

Divide the quick jacket potatoes between plates and top with the spiced chickpeas and a dollop of **Greek yoghurt**. Serve the salad on the side.