Light & healthy autumn salad
Originally destined to be a pasta dish, this roast chickpea salad took a turn when no pasta was to be found! Open to interpretation, and will likely work just as well with whatever vegetables and spices on hand.
Ingredients
Salad
- 400 gms Chickpeas Rinsed & dried
- 1 whole Red onion Peeled & roughly chopped
- 6-8 leaves Kale De-stemmed & roughly chopped
- 1/2 cup Fresh herbs & sprouts Roughly chopped
- 1 tbsp Coconut oil Melted
- 1 tsp Paprika powder
Garlic bread
- 1 loaf Baguette Thickly sliced (leave bottom intact)
- 3 cloves garlic Crushed or finely chopped
- 1 tbsp Coconut oil Melted
- 2 tsp Flat leaf parsley Whole or roughly chopped
Servings: people
Instructions
Salad
- Preheat oven to 180 degrees and line a baking tray with baking paper.
- Melt 1/2 tbs of coconut oil in pan over medium heat stirring in paprika once melted.
- Add rinsed and dried chickpeas to pan and let cook stirring occasionally until slightly golden (5 mins).
- Add chickpeas and red onion to baking tray with 1/2 tbs of coconut oil and bake for approx. 5 mins.
- Add kale and bake for an additional 2-3 mins.
- Remove and let cool slightly before combining with fresh herbs and sprouts in a separate bowl.
Garlic bread
- Crush or finely chop garlic and combine with parsley and coconut oil.
- Slice bread and spread with garlic mixture.
- Bake in oven at 180 degrees till slightly toasted (approx. 10 mins).
Recipe Notes
- Image: Litia Kirwin
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