Roasted Chickpea Salad

GF DF RSF
Serves: 4

Ingredients:

800 g to 1 kg jap pumpkin, skin on, cut into even-sized wedges
1/4 cup extra virgin olive oil, plus extra to drizzle
1/4 cup maple syrup
1 radicchio, trimmed, leaves gently torn
4 large cavolo nero leaves, stems removed, roughly torn
250 g MCKENZIE'S Chickpeas, drained
1/4 red onion, thinly sliced into rings (optional)
6 dates, roughly chopped
1/4 cup pepitas, lightly toasted
Lemon cheeks, to serve 
Pink rock salt and cracked black pepper

Herby Yoghurt Dressing 
2 tbsp hulled tahini
2 tbsp water 
1 tbsp maple syrup 
1 cup unsweetened Greek yoghurt
1 handful fresh coriander leaves, stems removed, finely chopped

Method:

Get started by preheating your oven to 180°C (350°F) and line a large baking tray with baking paper. 

In a bowl whisk together the olive oil and maple syrup until well combined. Add the pumpkin wedges and use your hands to coat well. Lay the dressed wedges onto the baking tray with space between each, and season well with salt and cracked pepper.

Transfer to the oven and roast for 30-40 minutes, or until they’re golden brown and caramelised on the outside and cooked through. 

Next, place the drained chickpeas in a bowl, add olive oil and salt, and mix well. Turn out onto a baking tray and place in the oven for 10-15 minutes, or until golden brown. 

Meanwhile, for the dressing, in a small bowl whisk together the tahini and water until it's lovely and softened. Now add the maple syrup, yoghurt and freshly chopped coriander, stir together and set aside. 

For the salad base, combine torn radicchio, cavolo nero, dates, and pepitas in a bowl. Drizzle with olive oil and toss to coat.

To assemble the salad, start with the radicchio and cavolo nero mixture, setting aside a few pepitas and dates for garnish. Add half of the chickpeas, then layer with pumpkin pieces and the remaining chickpeas. Drizzle with the yogurt dressing, top with the reserved pepitas and dates, and add sliced red onion if desired. Finish with an extra drizzle of olive oil, a squeeze of lemon juice, and season to taste. Enjoy!