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Adding depth and texture to pulses by roasting them adds a great twist to your salads. I have added broccoli as it is still crisp and abundant at the moment.
Soy-roasted chickpeas and broccoli salad
2 cups cooked chickpeas
3 Tbsp soy sauce
1 Tbsp sesame oil
2 cups broccoli florets (1 large broccoli)
1 red onion, thickly sliced
2 Tbsp cashew nuts
1 tsp sesame seeds
1 tsp nigella seeds (optional)
2 Tbsp oil
1 tsp lemon or lime juice|
handful coriander, roughly chopped
Preheat oven 220degC.
Toss the chickpeas in the soy sauce and sesame oil and place in a single layer on baking tray. Roast in hot oven, shaking tray often until chickpeas are glazed and golden (about 15 minutes). Remove from oven.
In a bowl combine the broccoli, onions, cashews and seeds. Add the oil and toss to combine. Place in a single layer on a baking tray and roast until the broccoli, onions and nuts are colouring and becoming fragrant.
Remove from the oven and add to the chickpeas.
Add lemon or lime juice, coriander and season lightly. Toss to combine and enjoy either hot or at room temperature.