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Spiced chickpea and olive salad
Spiced chickpea and olive salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Toss avocado in lemon juice to keep it fresh in your delicious lunch salad.
Ingredients:
  • 400g butternut pumpkin, peeled, cut into 2cm pieces, roasted
  • Olive oil cooking spray
  • 18.20 gm extra virgin olive oil
  • 1/2 brown onion, halved, cut into thin wedges
  • 1 garlic cloves, crushed
  • 2.50 gm ground cumin
  • 2.50 gm sweet paprika
  • 400g can chickpeas, drained, rinsed
  • 1 bunch asparagus, trimmed
  • 125.00 ml Sicilian olives
  • 80g baby spinach
  • 62.50 ml chargrilled red capsicum, sliced
  • 1/2 avocado, chopped
  • 20.00 ml white wine vinegar
  • 36.40 gm extra virgin olive oil
  • Crusty bread, to serve
Instructions:
  • In a large, deep frying pan over medium heat, heat oil. Sauté onion for 5 minutes until softened. Stir in garlic, cumin, and paprika, and cook for 1 minute until fragrant. Add chickpeas and pumpkin, cook for 2 minutes, then set aside.
  • Cut the asparagus in half lengthwise, then into 4cm lengths. Place the asparagus in a small heatproof bowl and cover with boiling water. Let it sit for 2 to 3 minutes until bright green and tender. Drain and rinse under cold water. Drain well.
  • In a spacious bowl, combine the chickpea and pumpkin mixture with asparagus, olives, baby spinach, chargrilled capsicum, and avocado. In a separate small bowl, mix vinegar and oil to make dressing. Drizzle the dressing over the salad and gently toss to combine. Serve with crusty bread.

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