If you haven't roasted chickpeas, pumpkin and apple together before, you are in for an absolute treat! While the combination is new to most, this recipe will impress at every single dinner party you attend being accompanied by this vibrant salad. Enjoy!
Serves 2 | Prep Time 10min | Total Time 1hr
2 large apples, sliced
2 cups pumpkin, chopped
400g can chickpeas, drained & rinsed
2 tbsp extra virgin olive oil
2 tbsp SPICETUB Veggie Master
120g/2 serves of fresh rocket leaves
1 cup cherry tomatoes, sliced
1/2 cup pine nuts, toasted
A handful fresh flat-leaf parsley
2 tbsp balsamic vinegar
Preheat the oven to 180 degrees Celsius. Place the prepared apple, pumpkin and chickpeas onto a lined baking tray, drizzle with 1 tbsp of olive oil and coat with the SPICETUB Veggie Master and roast in the oven for 35-40 minutes or until golden and crispy. Place rocket into a large serving bowl, add the apple, pumpkin, chickpeas and tomatoes. Toast the pine nuts in a frying pan until golden (be careful not to burn them!).
Top the salad with the toasted pine nuts, chopped parsley and drizzle with 1 tbsp of olive oil and 2 tbsp of balsamic vinegar before serving.
Meet the recipe creator Katie-Rose Campbell - Food Enthusiast & Recipe Developer
I grew up on the Surf Coast of Victoria and have always enjoyed living a healthy active lifestyle. I created See Want Eat in late 2018 to share my desire for healthy, wholesome but simple recipes with those around me. I strongly believe that balance is key to maintaining a healthy lifestyle and that food should not only be nourishing but satisfying and truly enjoyable as well. I strive to create easy-to-follow, balanced and nutritious recipes that everyone will love.
Find Katie-Rose on Instagram .