Roasted Chickpea and honey glazed butternut salad
Easy
•83 Min
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Ingredients
10
Portions
ingredient_quantity
recipe ingredient
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water
500
g
MAGGI Oil Free Dressing French
30
g
Butternut Cubes
1400
g
Oil, Olive, Salad Or Cooking
38.5
g
Arugula, raw
30
g
Honey
65
g
Cheese, feta
150
g
Seeds, pumpkin and squash seed kernels, dried
14.96
g
Utensils and appliances
Oven
Bowl
Baking Sheet
Oven
Bowl
Bowl
Bowl
Nutritional Information
Nutrition Table Footer
Carbohydrates
34.53 g
Energy
237.62 kcal
Fats
9.5 g
Protein
6.61 g
Nutrition Table Footer
5 min
5 min
5 min
18 min
7 min
2 min
25 min
10 min
3 min
3 min
Recipe steps
83 min
Pre-heat oven
Pre-heat the oven to 200˚C. Using a clean towel dry the chickpeas well.
Recipe steps
83 min
Chickpeas and dressing
In a small bowl combine the chickpeas and no oil dressing and mix well.
Recipe steps
83 min
Spread out
Spread out on a baking sheet in a single layer
Recipe steps
83 min
Bake
Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.
Recipe steps
83 min
Bake
In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chili Sauce and honey. Stir well to coat the butternut.
Recipe steps
83 min
Butternut
Spread the butternut on the same baking sheet. Reduce the oven temperature to 180˚C and place the butternut in the oven
Recipe steps
83 min
Roast
Roast for 20-25 minutes until the butternut is tender
Recipe steps
83 min
Cooling
Allow the butternut to cool for 10 minutes.
Recipe steps
83 min
Rocket, butternut and chickp
In a serving bowl toss together the rocket, butternut and chickpeas
Recipe steps
83 min
Top and serve
Top with feta and toasted pumpkin seeds.