Spiced chickpea and olive salad

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How to make Spiced chickpea and olive salad

  • Yield : 2
  • Prep Time : 0:25
  • Cook Time : 0:10
  • Total Time : 0:35

Ingredients

  • 400g butternut pumpkin, peeled, cut into 2cm pieces, roasted
  • Olive oil cooking spray
  • 1 tablespoons extra virgin olive oil
  • 1/2 brown onion, halved, cut into thin wedges
  • 1 garlic cloves, crushed
  • 1 teaspoons ground cumin
  • 1 teaspoons sweet paprika
  • 400g can chickpeas, drained, rinsed
  • 1 bunch asparagus, trimmed
  • 1/2 cup Sicilian olives
  • 80g baby spinach
  • 1/4 cup chargrilled red capsicum, sliced
  • 1/2 avocado, chopped
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Crusty bread, to serve

Method

  • Step 1 Heat oil in a large, deep frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant. Add chickpeas and pumpkin. Cook, tossing, for 2 minutes. Set aside.
  • Step 2 Cut asparagus in half lengthways. Slice into 4cm lengths. Place asparagus in a small heatproof bowl. Cover with boiling water. Leave to stand for 2 to 3 minutes or until bright green and tender. Drain. Refresh under cold water. Drain well.
  • Step 3 Place chickpea and pumpkin mixture in a large bowl. Add asparagus, olives, baby spinach, chargrilled capsicum and avocado. Combine vinegar and oil in a small bowl. Drizzle dressing over salad. Toss gently to combine. Serve with crusty bread.

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