Chickpea Recipes
Chickpea, Pumpkin & Cherry Tomato Salad:
Ingredients:
- 1 large butternut or Japanese pumpkin- peeled, deseeded, cut into small squares
- 1/4 cup extra virgin olive oil
- 1 large lemon, juiced and rind grated
- 1 large can chickpeas (400 g)-drained & rinsed
- 1 small red onion chopped
- 1 small punnet of cherry tomatoes, cut in half
- 1 bunch of fresh coriander finely chopped
- 1 teaspon ground cumin
- Black pepper and salt to taste
- Preheat oven to 180C. Lightly grease a large roasting pan. Combine pumpkin, about a quarter of the olive oil, ground cumin in a large bowl. Season with salt and pepper.
- Roast for 20 minutes or until the pumpkin is soft.
- While the pumpkin cools, mix chickpeas, tomatoes red onion, lemon juice, rind, fresh coriander and the remaining olive oil.
- Pour this mixture over the pumpkin, mix well and serve.
Fresh beetroot, chickpea and feta salad:
Ingredients:
Ingredients:
- 1 bunch of fresh baby beetroot-peeled & chopped into quarters
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon Dijon mustard
- small handful of pumpkin seeds
- 1 garlic clove, peeled and halved
- 1 small bunch of fresh english spinach
- 1 large can chickpeas (400 g)-drained & rinsed
- 1 small red onion, cut into thin slices
- 100g reduced fat fetta cheese-cut roughly into chunks
Method:
- Preheat oven to 180°C.
- Bake fresh beetroot for around 45 minutes to 1 hour ot until tender
- Combine olive oil, vinegar, mustard and garlic in a small bowl.
- In a large bowl toss spinach leaves, feta, chickpeas, onion and pumpkin seeds.
- Add fresh beetroot and sprinkle with salt and pepper to taste.
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