Roasted Chickpea Salad

Roasted Chickpea Salad

This salad has so much flavour and the roasted chickpeas add extra fibre and nutrients to the dish. They are also great to make and have on hand as a daytime snack.

Ingredients - Roasted Chickpeas

1 can of chickpeas (rinsed and drained)

1/2 tsp ground cumin

1/2 tsp turmeric

1/2 tsp curry powder

1/4 tsp ground cinnamon

Olive oil

Ingredients - Salad

Handful of cherry tomatoes sliced in half

1 red onion finely diced

1 beetroot grated

2 courgettes grated or peeled into thin ribbons (using a potato peeler)

2 carrots grated

2 handfuls of baby spinach or lettuce

Handful of sunflower seeds

Handful of pumpkin seeds

Dressing: Creamy tahini and lemon dressing (see blog post here)

Method

1. Turn the oven on bake at 200 deg.

2. Line an oven tray with baking paper.

3. Rinse and drain chickpeas and pat dry with a paper towel. Pour onto oven tray and sprinkle cumin, turmeric, curry powder, and cinnamon over the chickpeas. Drizzle a little olive oil over the chickpeas too, and mix the chickpeas, oil, and spices until the chickpeas are well covered.

4. Place in the oven and bake for ~15 minutes until golden and slightly crunchy

5. While the chickpeas are cooking, chop salad ingredients and place into a large salad bowl.

6. Toast the seeds in a hot fry pan until golden or pumpkin seeds start cracking.

7. Make the dressing (see here)

8. Once chickpeas are cooked, add them to the bowl, drizzle dressing on top and serve!