Curried chickpea salad

Curried chickpea salad

Ingredients

serves 2
  • •1 large sweet potato, chopped
  • •1 pepper, chopped
  • •2 tbsp olive oil
  • •1 tsp smoked paprika
  • •1 courgette, sliced
  • •1 400g can chickpeas, drained and rinsed
  • •1 tsp curry powder
  • •80g rocket

  • Dressing

  • •1 tbsp olive oil
  • •Juice of ½ lemon
  • •½ tsp cumin
  • •¼ tsp chilli powder
  • •¼ tsp garlic powder
  • •¼ tsp sea salt, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare 2 baking trays.
  2. 2. Place the sweet potato on a tray and brush with ½ tbsp olive oil. Sprinkle with the smoked paprika and mix until coated. Roast for 15 minutes. Remove from the oven, add the pepper to the tray, and brush with ½ tbsp olive oil. Roast for another 10–15 minutes until softened and starting to brown.
  3. 3. Place the chickpeas on a tray, sprinkle with the curry powder and mix until coated. Roast for 20 minutes, until crispy.
  4. 4. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the courgette slices and cook until slightly browned on one side, then flip each slice and cook for another 5 minutes.
  5. 5. Whisk together all the dressing ingredients in a small jug.
  6. 6. In a large bowl, add the rocket, veggies and chickpeas. Add the dressing, gently toss together and serve.
Baker Beanie Author

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