Roast butternut and baby marrow salad with crispy chickpeas
Ingredients
- 1 medium butternut, chopped
- 1 punnet baby marrows, chipped
- 1 tin chickepeas, drained
- 1/2 cup feta, chopped
- pumpkin seeds
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 180C and roast the butternut and baby marrows for 20 minutes
- Drain, rinse and pat the chickpeas dry
- Combine the chickpeas with the salt, paprika, cumin and lemon juice
- Air fry the chickpeas at 180C for 20 minutes, giving them a good shake at ten minutes
- Allow the veggies to cool down and combine with the feta
- Add the chickpeas and pumpkin seeds
- Dress with balsamic recution and serve immediately as the chickpeas loose their crunchiness
0 Comments