As the title of this recipe might suggest, this salad is not boring. Nay. It is, dare I say it, a FUN salad. Reality is, salads are not normally fun, which is a great sadness because salads are (generally speaking), pretty healthy and healthy is fun and cool and in the pursuit of healthy, salads typically play a somewhat important role. Salads are a straight up FANTASTIC way to pack your diet with lots of fresh vegetables, and this particular salad does exactly that and some. It's filled with fresh herbs, lots of fresh greens, some zesty citrus and the star of the show - crispy oven baked chickpeas, perfectly seasoned and ideal for upping your salad game!!!
Make it for your next work lunch, take it to a dinner party, eat it for dinner on a warm summer's evening - whatever way you choose to have this salad I can guarantee you that it'll change your mind about 'boring salads' forever!
Ingredients;
1 large handful baby spinach
1 large handful rocket/arugula
1 avocado
Handful roughly chopped coriander
Handful roughly chopped parsley
1 blood orange OR pink grapefruit
3 shallots, finely sliced
2 tbsp hemp seeds
425gm chickpeas
3 tsp Pickld spicy coriander blend
4 tbsp olive oil
1 tsp minced garlic
Cracked black pepper
1. Preheat a fan-forced oven to 200 degrees Celsius.
2. Drain and rinse the chickpeas. Spread the chickpeas out on a towel and dry them completely. Place them on a lined baking tray and sprinkle with the Pickld spicy coriander blend, minced garlic and 2 tbsp of olive oil. Mix everything around well on the baking tray, making sure that all your chickpeas are well and proper coated.
3. Place the seasoned chickpeas in the oven and cook for 20 minutes. At that point, remove them from the oven, mix them around and place back in for a further 10 minutes until they're golden and crispy. Remove them and allow to cool.
4. While your chickpeas are doing their thing in the oven, take a large bowl and add to it the spinach, rocket and herbs. Halve, peel and remove the seed from your avocado, then slice into thin strips. Add the avo to the bowl along with the shallots, then mix things through well.
5. Peel your orange/grapefruit and split it into segments, then add those to the bowl as well. Add in the hemp seeds along with the now cooked and crispy chickpeas, then gently toss everything through together.
6. To serve, drizzle over the remaining 2 tbsp olive oil and a generous helping of cracked black pepper. For serving purposes I also like to add some extra hemp seeds at the end too! Enjoy!
This post was created in collaboration with Pickld using the spiced seasoning blends, however my opinions, words and recipe are, as always, proudly my own!
No comments:
Post a Comment