Moroccan Chickpea Salad

It’s amazing what you can do with a little can of chickpeas, they’re so delicious, so nutritious and so cheap too! They are the perfect meat alternative for students or people on a low budget. Even though I’m at home, I live for chickpeas, so yesterday I smashed together this Moroccan chickpea, carrot, green pepper and sunflower seed salad with a cumin and Dijon mustard glaze.

INGREDIENTS:

– rocket

– 1 small carrot

– 1/2 green pepper

– Handful of sunflower seeds

– 1/3 can of chick peas

– Handful of frozen sweet corn kernels

– 2 tsp Moroccan seasoning

– Olive oil (for roasting)

– 1 tsp Greek yogurt

– Juice of half a lemon

– 1/2 tsp cumin

– 1/2 tsp Dijon mustard

– Shaved Parmesan (for garnish)

METHOD

– preheat oven to 200 degrees Celsius

– Slice pepper into strips and carrots into thin discs and arrange on a baking tray with the chickpeas

– Sprinkle with olive oil, salt, pepper and Moroccan seasoning

– Roast for 15 minutes, then add sweet corn kernels and sunflower seeds and roast for a further 5-10 minutes

– Mix Greek yogurt, mustard, lemon juice and cumin in a bowl – Arrange rocket in a serving bowl and place the roast vegetables and seeds on top

– Pile the shaved Parmesan on the vegetable and then drizzle the salad with the dressing.

– Crack some salt and pepper on top and enjoy!!

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