Recipe

Baharat Chickpea Salad

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Baharat Chickpea Salad

Roast baharat spiced veggies with chickpeas served on fresh lettuce & rocket with tahini.




Ingredients to serve 2

  • 2 tbsp x sunflower seeds
  • 20g x flaked almonds
  • 1 x beetroots – peel & dice (1½ cm)
  • ½ x butternut – dice, skin on (1½ cm)
  • 2 x carrots – trim ends, peel & slice at an angle (1cm)
  • ½ tbsp x Baharat Spice Mix
  • 1 tin x chickpeas – drain & rinse
  • 2 tbsp x tahini
  • ½ x lemon – cut in half & juice
  • ½ x cos lettuce – separate leaves
  • 40g x rocket
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 tbsp x sunflower seeds
  • 40g x flaked almonds
  • 2 x beetroots – peel & dice (1½ cm)
  • 1 x butternut – dice, skin on (1½ cm)
  • 4 x carrots – trim ends, peel & slice at an angle (1cm)
  • 1 tbsp x Baharat Spice Mix
  • 2 tins x chickpeas – drain & rinse
  • 4 tbsp x tahini
  • 1 x lemon – cut in half & juice
  • 1 x cos lettuce – separate leaves
  • 80g x rocket
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sunflower seeds & flaked almonds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Step 3

Roast veggies: Place the beetroot, butternut and carrots on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Sprinkle with the Baharat Spice Mix then mix, arrange in a single layer (make sure not to overcrowd the tray, rather use two trays). Roast for 20-25 minutes until golden and cooked. When done, remove from the oven, add to the chickpeas and mix.

Step 4

Tahini: Place the tahini in a bowl and slowly mix in a little water, enough to turn the mixture into a pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time. Eventually it will become a runny consistency. Season with salt and pepper and lemon juice to taste.

Step 5

Serve the roast veg and chickpeas on the lettuce and rocket leaves topped with the toasted sunflower seeds and almonds. Drizzle over the tahini.