Hearty & heart~warming this chickpea & roast root vegetable salad is a delicious addition to any dinner table 🥗
Ingredients:
- 1 can organic chickpeas, rinsed & drained.
- ½ tsp organic paprika
- ½ tsp organic garlic powder
- ½ tsp organic onion powder
- 2 tsp organic EVOO
- 2 tsp Tamari
- 2~3 medium to large organic beetroot’s, washed & cut into chunks
- 3~4 organic carrots, cut into chunks / batons
- Organic EVOO
- Organic maple syrup
- Organic sea ~ salt
- 1 bunch organic kale, tough stems removed & roughly chopped. Massaged with a small drizzle of EVOO & a little pinch of salt to soften.
- 1 organic red onion, sliced finely & doused in some red wine vinegar & a pinch of salt to quickly pickle.
Tahini ~ maple dressing:
- ⅓ cup organic hulled tahini
- 2 tbs organic maple syrup
- Juice of 1 organic lemon
- 1 clove Ukrainian garlic, minced.
- Pinch of salt & some water to loosen if necessary.
- Shake all the dressing ingredients in the jar & allow to sit whilst you prepare the salad.
Method:
Preheat your oven to 180 & line 2 baking trays with baking paper.
Place the drained chickpeas on a tray (they don’t have to be dry) & place in the oven for 10 minutes before removing them.
Once they have roasted for 10 minutes, drizzle with EVOO, tamari & spices. Mixing gently with a spatula before returning to the oven for a further 20~25 minutes to turn golden & crispy.
Meanwhile, place the beetroot & carrot on the other tray, drizzle with EVOO, maple & salt (measure these with your heart) & toss to combine. Roast in the oven for 35~40 minutes until beautifully tender & beginning to caramelise.
Allow the chickpeas & roast root vegetables to cool slightly before assembling the salad. Drizzle generously with the tahini dressing & serve !
Keeps well in the fridge for up to 2 days once dressed 👌🏼
Recipe and Image by Jessica Bull
