Roasted Chickpea and honey glazed butternut salad

Name: Roasted Chickpea and honey glazed butternut salad
Prep time: 25 s
Cook time: 45 s
Total time: 83 s
Yield: 10
Cuisine: Arab
Ingredients: Chickpeas drained rinsed(500 g); Maggi Oil Free Dressing (30 ml); Butternut peeled and cubed(1400 g); Oil olive extra virgin(40 ml); Rocket fresh(30 g); Honey(60 ml); Feta Danish(150 g); Pumpkin seeds toasted

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Easy

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83 Min

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Ingredients

10 Portions

Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water

500 g

MAGGI Oil Free Dressing French

30 g

Butternut Cubes

1400 g

Oil, Olive, Salad Or Cooking

38.5 g

Arugula, raw

30 g

60ml honey

65 g

Cheese, feta

150 g

Seeds, pumpkin and squash seed kernels, dried

14.96 g

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Oven

Bowl

Baking Sheet

Oven

Bowl

Nutritional Information

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Carbohydrates

34.53 g

Energy

237.62 kcal

Fats

9.5 g

Protein

6.61 g

Nutrition Table Footer

Recipe steps

83 min

5 min

18 min

7 min

2 min

25 min

10 min

3 min

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Recipe steps

83 min

Pre-heat oven

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Pre-heat the oven to 200˚C. Using a clean towel dry the chickpeas well.

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Recipe steps

83 min

Chickpeas and dressing

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In a small bowl combine the chickpeas and no oil dressing and mix well.

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83 min

Spread out

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Spread out on a baking sheet in a single layer

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83 min

Bake

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Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.

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83 min

Bake

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In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chili Sauce and honey. Stir well to coat the butternut.

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83 min

Butternut

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Spread the butternut on the same baking sheet. Reduce the oven temperature to 180˚C and place the butternut in the oven

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83 min

Roast

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Roast for 20-25 minutes until the butternut is tender

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83 min

Cooling

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Allow the butternut to cool for 10 minutes.

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83 min

Rocket, butternut and chickp

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In a serving bowl toss together the rocket, butternut and chickpeas

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Recipe steps

83 min

Top and serve

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Top with feta and toasted pumpkin seeds.

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