Winter Roasted Vegetable Salad With Crispy Chickpeas
Winter Roasted Vegetable Salad With Crispy Chickpeas
Ingredients
- 2 cups spinach roughly chopped
- 2 cups pumpkin chopped into small pieces
- 2 cups brussels sprouts chopped in half
- 400 g canned chickpeas drained, rinsed and dried with some paper towel
- 2 tablespoons olive oil extra virgin
- 1.5 cups french lentils rinsed & drained
- 2/3 cup currants soaked in boiling water for 10 seconds
- 1/2 cup almonds roasted , roughly chopped
- 1 cup parsley optional
- 1 pomegranate seeds removed
- sea salt
- cracked black pepper
Dressing:
- 1/3 cup olive oil extra virgin
- 1/4 cup white wine vinegar
- 1 orange juice squeezed
- 1 tablespoon honey or maple syrup
Hummus to serve (optional)
Instructions
Method:
- Preheat oven to 200 degrees Celsius. Place the pumpkin and brussels sprout pieces on a large roasting tray. Lay out the chickpeas on a separate roasting tray. Drizzle with olive oil and season really well. Mix together with your hands. Roast the chickpeas for 20-25 mins and the vegetables for about 30-35 minutes, until cooked through (pumpkin may need longer). You can also roast the almonds here too – approx. 15 minutes.
- Place a medium sized pot of water onto boil. Once boiling, add the lentils to the pot and turn down to a gentle simmer. Cook for about 12-14 minutes. Drain and run through cold water.
- In a large bowl: Add the spinach, lentils, roasted brussels sprouts, roasted pumpkin, crispy chickpeas, currants, and herbs (optional). Season well and toss the salad together. Then add the pomegranate seeds.
- For the dressing: mix all ingredients in a small bowl or jug and season well. Add half to the salad and toss well.
- Serve up the salad into bowls and dollop over some hummus.
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
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