Spiced chickpea and olive salad

Spiced chickpea and olive salad


To prevent the avocado from turning brown in this perfect lunchbox salad, toss gently in a little lemon juice before adding to the recipe.

The ingredient of Spiced chickpea and olive salad

  1. 400g butternut pumpkin, peeled, cut into 2cm pieces, roasted
  2. Olive oil cooking spray
  3. 1 tablespoons extra virgin olive oil
  4. 1/2 brown onion, halved, cut into thin wedges
  5. 1 garlic cloves, crushed
  6. 1 teaspoons ground cumin
  7. 1 teaspoons sweet paprika
  8. 400g can chickpeas, drained, rinsed
  9. 1 bunch asparagus, trimmed
  10. 1/2 cup Sicilian olives
  11. 80g baby spinach
  12. 1/4 cup chargrilled red capsicum, sliced
  13. 1/2 avocado, chopped
  14. 1 tablespoon white wine vinegar
  15. 2 tablespoons extra virgin olive oil
  16. Crusty bread, to serve

The instruction how to make Spiced chickpea and olive salad

  1. Heat oil in a large, deep frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant. Add chickpeas and pumpkin. Cook, tossing, for 2 minutes. Set aside.
  2. Cut asparagus in half lengthways. Slice into 4cm lengths. Place asparagus in a small heatproof bowl. Cover with boiling water. Leave to stand for 2 to 3 minutes or until bright green and tender. Drain. Refresh under cold water. Drain well.
  3. Place chickpea and pumpkin mixture in a large bowl. Add asparagus, olives, baby spinach, chargrilled capsicum and avocado. Combine vinegar and oil in a small bowl. Drizzle dressing over salad. Toss gently to combine. Serve with crusty bread.

Nutritions of Spiced chickpea and olive salad

calories: 660.357 calories
calories: 40.9 grams fat
calories: 7.8 grams saturated fat
calories: 54 grams carbohydrates
calories: 16.2 grams protein
calories: 1248 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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