Winter Roasted Vegetable Salad With Crispy Chickpeas
Winter Roasted Vegetable Salad With Crispy Chickpeas
Ingredients
- 2 cups pumpkin chopped into small pieces
- 2 cups brussels sprouts halved
- 400 g canned chickpeas drained, rinsed & dried with paper towel
- 2 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 1/2 cup almonds
- 1 1/2 cups french lentils rinsed
- 2 cups spinach roughly chopped
- 2/3 cup currants soaked in boiling water for 10 minutes, drained
- 1 cup parsley leaves optional
- 1 pomegranate seeds removed
- hummus to serve (optional)
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 orange juice squeezed
- 1 tablespoon honey or pure maple syrup
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Place the pumpkin and brussels sprouts on a large roasting tray. Spread the chickpeas on a separate roasting tray. Drizzle both trays with the olive oil and season really well. Mix together with your hands. Roast the chickpeas for 20–25 minutes and the vegetables for 30–35 minutes or until cooked through (the pumpkin may need longer). You can roast the almonds here too – they'll need about 15 minutes. Roughly chop and set aside.
- Bring a medium pot of water to the boil. Add the lentils and reduce the heat to a gentle simmer. Cook for about 12–14 minutes until tender. Drain and run under cold water.
- Place the pumpkin, brussels sprouts, chickpeas, lentils, almonds, spinach and currants in a large bowl. Add the parsley (if using), season well and toss together. Then add the pomegranate seeds.
- For the dressing: Mix all the ingredients in a small bowl or jug and season well. Add half to the salad and toss well.
- Serve the salad into bowls and top with some more dressing and a dollop of hummus, if desired.
Nutrition
Calories: 886kcalCarbohydrates: 110gProtein: 33gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.003gSodium: 329mgPotassium: 1231mgFiber: 37gSugar: 37gVitamin A: 8046IUVitamin C: 96mgCalcium: 237mgIron: 11mg
Keywords
