Spiced chickpea and olive salad
This Spiced Chickpea and Olive Salad combines roasted pumpkin, spiced chickpeas, and fresh vegetables for a nutritious and flavorful dish. Perfect as a satisfying main course or a side salad, it’s easy to prepare and packed with vibrant flavors.
Cook time 10 min
Prep time 25 min
Ingredients:
3 cups pumpkin1 short spray cooking spray oil
2 tbsp olive oil
1/2 onion
2 garlic cloves
1 tsp ground cumin
1 tsp paprika
1/3 can canned chickpeas
3/4 lb asparagus
1/2 cup olives
2 cups spinach
1/4 cup red pepper
1/2 avocado
1 tbsp vinegar
The Spiced Chickpea and Olive Salad is a delightful fusion of bold flavors and nutritious ingredients. Combining the heartiness of chickpeas with the savory taste of olives, and the fresh crunch of asparagus and pumpkin, this salad is both satisfying and healthy. Perfect as a main course or a side dish, this recipe offers a delicious way to enjoy a variety of vegetables and spices.
Instructions:
- Preheat your oven to 400°F (200°C).
- Arrange the pumpkin chunks on a baking sheet.
- Lightly coat the pumpkin with a short spray of cooking spray oil.
- Roast in the oven for about 20-25 minutes, or until the pumpkin is tender and lightly browned. Set aside.
- In a large frying pan, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and cook for another minute.
- Sprinkle the ground cumin and paprika into the pan. Stir well to combine with the onion and garlic.
- Add the drained and rinsed chickpeas to the pan. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy. Set aside.
- In the same pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Add the asparagus pieces and sauté for about 5 minutes, or until they are tender but still crisp.
- In a large salad bowl, combine the roasted pumpkin, spiced chickpeas, and sautéed asparagus.
- Add the olives, fresh spinach leaves, diced red bell pepper, and avocado cubes. Toss gently to combine all ingredients.
- Drizzle the vinegar over the salad.
- Season with salt and pepper to taste, if desired.
- Toss the salad gently to ensure even distribution of the dressing.
- Serve the spiced chickpea and olive salad immediately, either as a main dish or a side dish.
This Spiced Chickpea and Olive Salad is more than just a dish; it’s a vibrant, flavorful creation that brings together a medley of textures and tastes. Whether served warm or cold, it promises to be a hit at any meal. Enjoy the robust flavors and the nutritional benefits of this easy-to-make salad.
Spiced chickpea and olive salad FAQ:
The salad can be stored in the refrigerator for up to 3 days. However, it's best enjoyed fresh, as the vegetables may become limp over time.
Yes, you can use frozen asparagus, but it's best to thaw and drain it first. Sauté briefly to remove excess moisture, ensuring the texture remains crisp.
If you need a substitute for chickpeas, you can use canned black beans or kidney beans. Both options will provide a similar texture and protein content.
The pumpkin is done roasting when it's tender and lightly browned, which usually takes about 20-25 minutes at 400°F (200°C). You can check for doneness by piercing it with a fork.
Yes, this salad is entirely plant-based and suitable for a vegan diet, making it a healthy option for those avoiding animal products.
Tips:
- Ensure the pumpkin is evenly chopped to facilitate uniform roasting.
- For added flavor, marinate the chickpeas in the spices before cooking.
- To save time, you can use pre-cooked or canned chickpeas, but make sure to rinse them thoroughly.
- Try using a mix of different colored bell peppers for a more vibrant salad.
- Add the avocado just before serving to prevent it from browning.
Nutrition per serving
2 ServingsCalories 380kcal
Protein 16g
Carbohydrates 50g
Fiber 16g
Sugar 16g
Fat 30g
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