Organic Roast Chickpea Salad
Quick & easy warm autumn salad.
Course
Main Dish
,
Salad
,
To Share
Cuisine
Western
Servings
Prep Time
2-3
people
5
minutes
Cook Time
10
minutes
Servings
Prep Time
2-3
people
5
minutes
Cook Time
10
minutes
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
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