Chickpeas to the rescue: how to make healthy salads fun

ROASTED CHICKPEA AND HONEY-GLAZED BUTTERNUT SALAD

• 250g Chickpeas (garbanzo beans, bengal gram), mature seeds, raw
• 13g Maggi Oil-Free Dressing Greek
• 750g butternut cubes
• 2.5g salt
• 1g black pepper
• 2.5g spices, cinnamon, ground
• 10g Maggi Chilli Garlic Sauce
• 60ml honey
• 100g cheese, feta
• 2.5g seeds, pumpkin and squash seed kernels dried

1. Pre-heat the oven to 200°C.
2. Using a clean towel, dry the chickpeas thoroughly.
3. In a small bowl combine the chickpeas and no-oil dressing and mix well. Spread out on a baking sheet in a single layer.
4. Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.
5. In a separate bowl, combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chilli Garlic Sauce and honey. Stir well to coat the butternut.
6. Spread the butternut on the same baking sheet. Reduce the oven temperature to 180°C and place the butternut in the oven. Roast for 20-25 minutes until the butternut is tender.
7. Once done, leave the butternut to cool for 10 minutes.
8. In a serving bowl, toss together the rocket, butternut and chickpeas. Top with feta and toasted pumpkin seeds.

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