Chickpea and Kumara Salad
photo by Leggy Peggy
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup dried garbanzo beans (200 grams)
- 1 red onion, chopped coarsely
- 1 red capsicum, sliced thickly (red sweet bell-pepper)
- 1 medium kumara, cut into1cm pieces (gold sweet potato about 400 grams)
- 2 garlic cloves, unpeeled
- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- 1 teaspoon English mustard
- 200 g baby spinach leaves
directions
- If using the dried chickpeas- they do need to be soaked overnight. Place the chickpeas in a medium sized bowl and cover them with cold water. cover and refrigerate overnight.
- Drain the chickpeas and rinse them in fresh water.
- Preheat oven to 220°C or 200°C if using a fan-forced oven.
- Place chickpeas in a medium saucepan of boilingwater. Return to the boil, reduce heat and simmer, uncovered for approx one hour or until the chickpeas are tender. Drain the chickpeas.
- Meanwhile, toss the onion, capsicum strips, kumara cubes, unpeeled garlicand 4 teaspoons of the olive oil in a shallow baking dish. Bake, uncovered for approx 30 minutes, or until the kumara is tender. Cool for 10 minutes.
- Remove the two garlic cloves from the veges . Squeeze out the garlic into a large bowl. Discard garlic skins. Whisk in the remaining olive oil, lemon juice and mustard.
- Add the cooked chickpeas, roasted vegetables and spinach leaves to the garlic vinaigrette. Lightly mix to combine.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free