Mix up your work lunch with this crunchy chickpea salad spiced with the flavours of paprika and cumin tossed through baked sweet butternut pumpkin. Your work colleagues will wish you brought in extra for them!
INGREDIENTS:
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1/2 butternut pumpkin
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½ bunch kale rinsed
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½ bunch parsley leaves only
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1 tbsp olive oil
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Good pinch sea salt
For the Spiced chickpeas:
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400g can rinsed Chickpeas
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1 tsp Sweet paprika powder
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1 tsp Cumin powder
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1 tsp coriander powder
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1-2 Garlic clove minced
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Good pinch sea salt
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1 ½ tbsp olive oil
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1 tbsp maple syrup
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¼ cup coconut or dairy yogurt
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Juice of ½ lemon
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Pinch of cumin powder
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Pinch of Paprika powder
METHOD:
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Pre-heat the oven to 180° and line a medium baking tray with baking paper.
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Slice the pumpkin into 1.5 cm wide slices and arrange them on the baking tray. Drizzle over with olive oil and bake in the oven for 30 -35 mins or until they are cooked through.
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In a small bowl, toss together the rinsed chickpeas along with all the spiced chickpea ingredients. Spread the chickpeas out onto a small baking tray lined with baking paper and place in the oven along side the pumpkin. Cook for 20-25 minutes or until slightly crunchy, tossing the tray a couple of times through out the cooking process.
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In a large salad bowl rip up the kale with your hands, drizzle over with 1 tbsp olive oil and a good pinch of sea salt. Massage the kale until it starts to soften.
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Dice up the cooked pumpkin up into small cubes and add to the kale salad along with the crunchy spiced chickpeas and the parsley leaves.
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To make the dressing combine all ingredients into a jar or small bowl, stir well to combine.
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Fill a mason jar or lunch box with the salad and a separate small jar for the dressing to be drizzled over at lunch time.
Serves: 4 -5 people
Cook / prep time: 40 minutes
Recipe and photography by Bonnie Coumbe
