CHICKPEA, PUMPKIN & BEETROOT SUPER SALAD

This has to be one of the most colourful salads I have ever had the pleasure of making (and eating!). I was inspired to pair the three key ingredients- beetroot, pumpkin and chickpeas, after reading a similar recipe in the September edition of ‘Recipes’. Recently I have become fanatical about adding sunflower seeds and/or pepitas (pumpkin seeds) to every salad I make, due to their extensive health benefits. If time is not on your side, you can use canned beetroot, but remember that lots of sugar is added to preserve it. Cheese such as goats, ricotta, feta or shaved parmesan can be sprinkled over the salad for more flavour (and a few more calories). Sweet potato can be substituted for pumpkin, as can lentils or cannellini beans for chickpeas. Such a versatile, vivid salad to play with!

INGREDIENTS

• 1 small raw beetroot, peeled & sliced or 200g canned beetroot, drained & sliced 
• 300g pumpkin, peeled and roughly chopped
• 1 tablespoon honey 
• 1 tablespoon coconut oil
• 1 x 400g tin of chickpeas, washed & drained 
• 100g baby spinach leaves, washed 
• 1/2 a small red onion, finely chopped
• 2 garlic cloves, finely chopped 
• a handful of sunflower seeds/kernels
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar

COOKING 

1. Preheat fan-forced oven to 180 degrees celsius. Line a large baking tray with baking paper. If cooking beetroot, place on the prepared tray and drizzle with half of the oil. Bake for 10 minutes. Meanwhile, combine the pumpkin pieces and honey. Place the honey pumpkin on the same tray and bake for 20 minutes or until vegetables are tender. (If only cooking the pumpkin, bake for 20 minutes only). 

2. Meanwhile, heat the rest of the oil in a small fry pan over medium heat. Add red onion and garlic and cook for 2-3 minutes or until onion is soft. Remove from heat to cool. 

3. Place chickpeas, baby spinach, red onion, garlic, sunflower seeds, and both vinegars in a large serving bowl. Toss to combine. Add cooked or canned beetroot and pumpkin and gently toss. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 30 - 40 minutes 

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