I first made this salad when there was hardly any food left in the house; apart from some root vegetables leftover from making a stew..
The spices work really with the earthy root vegetables, and the chickpeas become lovely and crispy and golden. It's a great combination of textures.
If you want to serve it with a dressing, then I mixed together some Greek yoghurt (found lurking at the back of the fridge) with harissa paste. I loosened it a little with extra virgin olive oil and lemon juice.
It's a delicious salad that works well as a main, as the ingredients are quite hearty and filling. Although it would work equally well as a vegan or vegetarian starter.
For the salad:
2-3 carrots
1/2 butternut squash
1-2 red onions
200g cooked chickpeas
2 teaspoons of cumin
2 teaspoons of paprika
2 teaspoons of cinnamon
Seasoning
Olive oil
Bag of salad leaves
Toasted flaked almonds
For the harissa yoghurt: (optional)
Greek yoghurt
Harissa paste
Lemon juice
Olive oil
- Pre-heat the oven to 200c.
- Peel the carrots and cut into thick wedges.
- Peel the onions and butternut squash and cut into think wedges (see image 2).
- Drain the chickpeas.
- Throw the vegetables and chickpeas into a roasted dish.
- Scatter over the spices and seasoning and mix well.
- Drizzle with olive oil and mix again.
- Place in the hot oven for approx 40 minutes, until the vegetables are cooked and golden (see image 3). Shake halfway through the cooking time.
- Place the salad leaves on the plates and scatter over the vegetables and chickpeas.
- Scatter over a handful of toasted almonds and serve.
