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Roasted Chickpea and Honey-Glazed Butternut Salad

Nov 17, 2020

Our Roasted Chickpea Salad is the ideal festive season meal. Light and sweet, this recipe is perfect for a hot summer’s day!

Ingredients:

    butternut_salad_2_copy
  • 2500 g Chickpeas, drained, rinsed
  • No oil Dressing Italian
  • 1 400 g Butternut, peeled and cubed
  • 40 g Oil, olive, extra virgin
  • 5 g Salt, fine
  • 2 g Pepper, black, fine
  • 5 g Cinnamon, fine
  • 20 ml Chilli Sauce
  • 60 ml Honey (swop for maple syrup if vegan)
  • 30 g Rocket, fresh
  • 300 g Feta, Danish (swop for vegan feta if dairy-intolerant)
  • 30 ml Pumpkin seeds, toasted

 

Method:

  1. Pre-heat the oven to 200°C, using a clean towel dry the chickpeas well.
  2. In a small bowl combine the chickpeas and no oil dressing and mix well.
  3. Spread out on a baking sheet in a single layer.
  4. Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.
  5. In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Chilli Sauce and honey. Stir well to coat the butternut.
  6. Spread the butternut on the same baking sheet. Reduce the oven temperature to 180 ̊C and place the butternut in the oven.
  7. Roast for 20-25 minutes until the butternut is tender.
  8. Allow the butternut to cool for 10 minutes.
  9. In a serving bowl toss together the rocket, butternut and chickpeas.
  10. Top with feta and toasted pumpkin seeds.
     

Prep time: +/- 15 minutes

Cooking time: 60 minutes
 

Note:

This recipe, by ingredients, is egg-free, gluten-free, nut-free, peanut-free, soy-free and vegetarian. 

It can also be dairy-free / non-dairy and vegan / plant-based with substitution of maple syrup for honey and vegan feta for feta, making it generally food allergy-friendly.