Name: Warm Chickpea Salad
Prep time: 15 min
Ingredients: 400 g tinned chickpeas (in cumin and paprika if you can find it); 1 tsp paprika; 1 tsp ground cumin; 400 g butternut squash (peeled and cut into 3cm chunks); 150 g baby carrots; 1 tsp fennel seeds; 3 tbsp olive oil; 200 g kale; Maldon Sea Salt; Maldon Garlic Sea Salt; 50 g pomegranate seeds; 50 g mixed toasted seeds; 2 tbsp tahini; 1/2 lemon (juice); 2 tbsp olive oil; 50 ml water

This delicious chickpea salad from Malden Salt is great this time of year for a hearty lunch or even a comforting dinner…

Warm Chickpea Salad

This delicious chickpea salad from Malden Salt is great this time of year for a hearty lunch or even a comforting dinner...

Course lunch, Main Course, Salad

Cuisine Mediterraneam

Keyword chickpea, Lunch, salad

Prep Time 15 minutes

Servings 4

Author Maldon Salt

Ingredients

400 g tinned chickpeas in cumin and paprika if you can find it
1 tsp paprika
1 tsp ground cumin
400 g butternut squash peeled and cut into 3cm chunks
150 g baby carrots
1 tsp fennel seeds
3 tbsp olive oil
200 g kale
Maldon Sea Salt
Maldon Garlic Sea Salt
50 g pomegranate seeds
50 g mixed toasted seeds

For the tahini dressing

2 tbsp tahini
1/2 lemon juice
2 tbsp olive oil
50 ml water

Instructions

Preheat the oven to 180C/Gas Mark 4.
Place the butternut squash and baby carrots onto a roasting tray. Drizzle with 1 tbsp olive oil, the fennel seeds, Maldon GarlicSea Salt and some black pepper. Then place into the preheated oven and roast for 25 minutes. Until tender, golden and charred.
Drain the chickpeas and then pat them dry with kitchen paper. Place these onto a second baking tray and drizzle with 1 tbsp olive oil, paprika and ground cumin. Season and then place into the oven for 15 minutes until the chickpeas are very crispy and golden.
While they are roasting, place the kale into a large mixing bowl. Add 1 tbsp of olive oil and a big pinch of Maldon Sea Salt andthen use your hands to massage the kale –this will soften it and make it more delicious to eat raw. Set it aside.
Make the tahini dressing by whisking together the tahini, lemon juice, olive oil, water and plenty of seasoning until you have asmooth creamy dressing.
When the vegetables and chickpeas are out of the oven it is time to assemble the salad. Pour most of the tahini dressing overthe kale and toss through. Pile this onto a platter and then top with the roasted butternut squash, baby carrots and crispy chickpeas. Drizzle over the remaining tahini dressing and then garnish with some pomegranate seeds and toasted mixed seeds before serving