A Nourishing Winter Treat: Chickpea Salad with a Twist
When the weather cools and hearty, vibrant meals take center stage, this Winter Chickpea Salad is a showstopper. Combining the earthy sweetness of roasted butternut squash and baby carrots with the crisp crunch of spiced chickpeas, this dish is both nourishing and satisfying. Tossed with tender kale, jeweled with pomegranate seeds, and finished with a creamy tahini dressing, it’s perfect for a quick weekday dinner or as a centerpiece for your winter gatherings.
Using quality ingredients like Maldon Sea Salt truly elevates this dish, adding a perfect finishing touch with its delicate flakes. Learn more about their handcrafted salts here.
Winter Chickpea Salad
Serves: 4 people
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
- 1x 400g tin of chickpeas (in paprika + cumin)
- 1 tsp paprika
- 1 tsp ground cumin
- 400g butternut squash, peeled and cut into 3cm chunks
- 150g baby carrots
- 1 tsp fennel seeds
- 3 tbsp olive oil
- 200g kale
- Maldon Sea Salt
- Maldon Garlic Sea Salt
- 50g pomegranate seeds
- 50g mixed toasted seeds
Tahini Dressing:
- 2 tbsp tahini
- ½ lemon, juiced
- 2 tbsp olive oil
- 50ml water
Method:
- Preheat the oven to 180°C.
- Place the butternut squash and baby carrots onto a roasting tray. Drizzle with 1 tbsp olive oil, the fennel seeds, Maldon Garlic Sea Salt, and black pepper. Roast for 25 minutes until tender, golden, and slightly charred.
- Drain the chickpeas and pat them dry with kitchen paper. Place them on a second baking tray, drizzle with 1 tbsp olive oil, paprika, and ground cumin. Season and roast in the oven for 15 minutes until crispy and golden.
- While roasting, place the kale in a large mixing bowl. Add 1 tbsp of olive oil and a pinch of Maldon Sea Salt, massaging the kale with your hands to soften it. Set aside.
- For the tahini dressing, whisk together the tahini, lemon juice, olive oil, water, and seasoning until smooth and creamy.
- Once the vegetables and chickpeas are done, assemble the salad. Toss most of the tahini dressing through the kale and arrange it on a platter. Top with the roasted vegetables and chickpeas. Drizzle with the remaining dressing and garnish with pomegranate seeds and toasted seeds.
Enjoy this vibrant and comforting salad – a perfect dish for winter days!