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Winter Roasted Vegetable Salad With Crispy Chickpeas

Course Lunch, Salad
Keyword Dairy Free, Egg Free, Gluten Free, Pescetarian, Vegan, Vegetarian
Dietary Pescatarian, Vegan, Vegetarian
Allergen Dairy-free, Egg-free, Gluten Free
Member Free
Servings 4
Calories 886

Ingredients

  • 2 cups pumpkin chopped into small pieces
  • 2 cups Brussels sprouts halved
  • 400 g canned chickpeas drained, rinsed & dried with paper towel
  • 2 tbsp extra virgin olive oil
  • sea salt & cracked black pepper
  • 0.5 cup almonds
  • 1.5 cups french lentils rinsed
  • 2 cups baby spinach roughly chopped
  • 0.667 cup currants soaked in boiling water for 10 minutes, drained
  • 1 cup parsley leaves optional
  • 1 pomegranate seeds removed
  • hummus to serve (optional)
  • 0.333 cup extra virgin olive oil
  • 0.25 cup white wine vinegar
  • 1 orange juice squeezed
  • 1 tbsp 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.
    2 cups pumpkin, 2 cups Brussels sprouts, 400 g canned chickpeas, 2 tbsp extra virgin olive oil, 0.5 cup almonds
  • 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.
    1.5 cups french lentils
  • 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.
    2 cups pumpkin, 2 cups Brussels sprouts, 400 g canned chickpeas, 1.5 cups french lentils, 0.5 cup almonds, 2 cups baby spinach, 0.667 cup currants, 1 cup parsley leaves, 1 pomegranate
  • For the dressing: Mix all the ingredients in a small bowl or jug and season well. Add half to the salad and toss well.
    2 tbsp extra virgin olive oil, 0.333 cup extra virgin olive oil, 0.25 cup white wine vinegar, 1 orange, 1 tbsp honey
  • Serve the salad into bowls and top with some more dressing and a dollop of hummus, if desired.
    hummus