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Dill-icious Chickpea Salad

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 3 servings
Course: Salad
Ingredients Method

Ingredients
  

Roasted Kumara
  • 3 small orange kumara
  • 2 Tbs oil
  • Salt and cracked black pepper
Chickpeas
  • 1 tin chickpeas
  • 1 Tbs oil
  • 1 Tbs lemon juice
  • 1 Tbs maple syrup
  • 2 tsp hot sauce
  • 2 tsp garlic dried
  • 1 tsp dill dried
  • 1 tsp ginger
  • 1 tsp ground coriander
  • 1/2 tsp tumeric
Dressing
  • 1/3 cup mayonnaise
  • 1 tsp dill dried
  • 1 tsp garlic dried
  • 1/4 tsp turmeric
  • 1/4 tsp ginger
  • 2 Tbs lemon juice
  • 2 tsp maple syrup
  • 1 tsp hot sauce
  • 1 Tbs oil
  • 1 Tbs water
Assembly
  • 1 small red onion diced
  • 1 bag baby spinach

Method
 

Kumara prep
  1. Peel and dice the kumara into small bite sized pieces
  2. Place the kumara in a medium sized pot. cover with water and boil the kumara until it is tender
  3. Drain the kumara and coat it with the oil before placing it onto a lined baking tray. Spread it out so there is no overlapping
  4. Sprinkle over a little salt and a lot of cracked black pepper
  5. Set aside while you prepare your chickpeas
  6. Preheat your oven to 180 degrees
Chickpea prep
  1. Drain the chickpeas and rinse them off before placing into a small bowl
  2. Add all of the chickpeacoating ingredients into the bowl and mix well to coat the chickpeas evenly
  3. Pour the chickpeas and sauce onto a lined baking tray and set aside
Cooking
  1. Bake the kumara and chickpeas in your preheated oven for 40 minutes or until they are just starting to brown
Dressing
  1. In a small jar or container, combine the mayonnaise with the dressing spices. Mix until well combined
  2. Add in the remaining ingredients one at a time. Mixing thoroughly between each addition.
  3. Mix until well combined and set aside
Assembly
  1. Divide the spinnace and arrange the around the outer edge of 3 large salad bowls or plates
  2. Place the cooked kumara in the centre
  3. Place the chickpeas in ring between the kumara and the spinach
  4. Sprinkle over the red onion before drizzling the dressing all over the top of everything
  5. Serve hot or cold