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Crispy roast chickpea and broccoli fattoush recipe
Crispy roast chickpea and broccoli fattoush recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your salad with zesty roast chickpeas and crispy pita bites for a flavorful, guilt-free meal in minutes!
Ingredients:
  • 2.50 gm ground cumin
  • 18.20 gm extra virgin olive oil
  • 20.40 gm pure maple syrup
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 300g broccoli, cut into florets
  • 24.00 gm tahini
  • 21.00 gm fresh lemon juice
  • 2 x 42g Simson’s Pantry Low Carb Super Grains wraps
  • 250g cherry tomatoes, halved
  • 1 large Lebanese cucumber, halved, coarsely chopped
  • 1⁄250.00 ml fresh mint leaves, coarsely chopped
  • ⁄500.00 ml fresh continental parsley leaves, coarsely chopped
  • 40g feta, crumbled
Instructions:
  • Preheat your oven to 200C (180C fan forced) and prepare 2 baking trays by lining them with baking paper.
  • In a large bowl, mix the cumin, 2 tsp oil, and 2 tsp maple syrup. Add the chickpeas and toss to coat evenly. Spread the chickpeas on a prepared tray and roast for 25 minutes, stirring occasionally, until golden and crispy.
  • Steam the broccoli until vibrant green and just tender, about 3 minutes. Quickly cool it in cold running water, then chop it coarsely. In a small bowl, blend the tahini, juice, leftover syrup, and oil until smooth, adjusting with 2-3 tsp of water to achieve a dressing-like texture.
  • Cut the wraps into wedges and place them on the tray. Lightly spray with oil and bake for 8 minutes or until golden. Let them cool before serving.
  • In a large bowl, mix together the broccoli, tomato, cucumber, mint, and parsley. Season with your favorite spices. Add wrap wedges and crumbled feta, then gently toss. Transfer the salad onto a large serving platter. Finish by adding chickpeas and drizzling with tahini dressing. Serve right away and enjoy your fresh and flavorful salad!

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