Roasted Chickpeas, Parsnip & Kale Salad
Our recipe for Roasted Chickpeas, Parsnip & Kale Salad proves that kale salad doesn't need to be boring. This easy salad is a healthier side option when you need to feed the whānau or take a plate.
Ingredients
- 2 parsnips, peeled cut lengthways
- 1 red onion, cut into wedges
- 1 teaspoons paprika
- 1/2 teaspoons cumin
- 420 grams canned chickpeas, drained
- 120 grams kale leaves
- 1/2 cup toasted seeds
- 3 tablespoons olive oil
- 1/4 teaspoons salt
Dressing
- 1 tablespoons tahini
- 2 tablespoons lemon juice
- 2 teaspoons runny honey
- 2 parsnips, peeled cut lengthways
- 1 red onion, cut into wedges
- 1 teaspoons paprika
- 1/2 teaspoons cumin
- 420 grams canned chickpeas, drained
- 120 grams kale leaves
- 1/2 cup toasted seeds
- 3 tablespoons olive oil
- 1/4 teaspoons salt
Dressing
- 1 tablespoons tahini
- 2 tablespoons lemon juice
- 2 teaspoons runny honey
- Step 1 of 5Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with paper.
- Step 2 of 5Place the parsnips on the tray, drizzle with 2 tablespoons of oil and sprinkle over the paprika and cumin. Toss them all together. Bake for 20 minutes then add the onion and cook for a further 15 minutes.
- Step 3 of 5Place the chickpeas on a second tray and drizzle with 1 tablespoon of oil. Bake for 20 minutes until crispy. Sprinkle with salt.
- Step 4 of 5For the dressing, combine the tahini, lemon juice and honey until smooth.
- Step 5 of 5Place the kale into a large bowl. Top with the vegetables and dressing, tossing to combine. Sprinkle over the chickpeas and serve.
Method
- Step 1 of 5Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with paper.
- Step 2 of 5Place the parsnips on the tray, drizzle with 2 tablespoons of oil and sprinkle over the paprika and cumin. Toss them all together. Bake for 20 minutes then add the onion and cook for a further 15 minutes.
- Step 3 of 5Place the chickpeas on a second tray and drizzle with 1 tablespoon of oil. Bake for 20 minutes until crispy. Sprinkle with salt.
- Step 4 of 5For the dressing, combine the tahini, lemon juice and honey until smooth.
- Step 5 of 5Place the kale into a large bowl. Top with the vegetables and dressing, tossing to combine. Sprinkle over the chickpeas and serve.
Nutrition per serving
1676 Kilojoules
Protein14 grams
Fat26 grams
Carbs23 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with paper.
- Step 2 of 5Place the parsnips on the tray, drizzle with 2 tablespoons of oil and sprinkle over the paprika and cumin. Toss them all together. Bake for 20 minutes then add the onion and cook for a further 15 minutes.
- Step 3 of 5Place the chickpeas on a second tray and drizzle with 1 tablespoon of oil. Bake for 20 minutes until crispy. Sprinkle with salt.
- Step 4 of 5For the dressing, combine the tahini, lemon juice and honey until smooth.
- Step 5 of 5Place the kale into a large bowl. Top with the vegetables and dressing, tossing to combine. Sprinkle over the chickpeas and serve.