Lunch
Spicy Chickpea Salad
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INGREDIENTS
SERVES
2 as a main; 4 as a side dish
¼ piece pumpkin, diced
1 can of chickpeas
6 semi dried tomatoes, roughly chopped
Small bunch of parsley
Sprig of Thyme
Sprig of Rosemary
1 tsp of cumin
1 tsp of smoky paprika
½-1tsp cayenne pepper (add to suit your level of spice preference or omit if preferred)
2-3 shallots, finely sliced
¼ cup Olive oil
Salt and Pepper to taste
1 Tub of Fresh Fodder Tzatziki Dip
(Side note – this recipe works just as well with our Fresh Fodder Hommous! Even better – add them both!)
METHOD
COOK
30 min
PREP
10 min
Preheat the oven to 200 deg. Line a baking tray with paper, and add the diced pumpkin and can of chickpeas.
In a small jug or bowl, mix the Olive Oil, cumin, smoky paprika , cayenne pepper, salt and pepper, and pour over the pumpkin and chickpeas ensuring you mix to coat all the surfaces. Cook for 30 minutes, stirring occasionally, or until the pumpkin is just soft (not mushy). Remove from oven and allow to cool.
Finely chop the parsley, thyme and rosemary and stir through the cooled pumpkin and chickpea mix. Stir through the semi dried tomatoes. Add a generous dollop of Fresh Fodder Tzatziki to serve and garnish with the sliced shallots. Serve.
HUNGRY FOR MORE?
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