Curried chickpea salad

mainssalad
Curried chickpea salad

Ingredients

serves 2
  • •2 medium sweet potatoes, chopped
  • •1 pepper, chopped
  • •2 tbsp vegetable oil
  • •1 tsp smoked paprika
  • •2 courgettes, sliced
  • •1 400g can chickpeas, drained and rinsed
  • •1 tsp curry powder
  • •100g rocket
  • •2 tbsp olive oil
  • •Juice ½ lemon
  • •¼ tsp sea salt
  • •½ tsp cumin
  • •¼ tsp chilli powder
  • •¼ tsp garlic powder

Directions

  1. 1. Preheat the oven to 180°C. Prepare 2 baking trays.
  2. 2. Place the sweet potatoes on a tray. Brush with 1 tbsp oil and smoked paprika. Roast for 20 minutes until softened.
  3. 3. Heat a medium frying pan. Add the chickpeas and cook on a medium heat for a few minutes. Sprinkle over the curry powder and mix until coated. Continue to cook for 10 minutes, until slightly crunchy.
  4. 4. Heat a large frying pan and drizzle 1 tbsp olive oil. Place the courgette slices in the pan and cook on a medium-high heat. Leave to cook until slightly browned on one side, then flip each slice and cook for another 5 minutes.
  5. 5. To make the dressing, whisk together 1 tbsp olive oil, lemon juice, cumin, chilli, garlic and salt.
  6. 6. In a large bowl, add the rocket, veggies and chickpeas. Add the dressing, gently toss together and serve.
Baker Beanie Author

■ every day is treat day ■