@thefoodmedic's Sweet & Smoky Chickpea Salad #TheFoodMedic #Lunchbox #LUNCHBOXCLUB
Preheat the oven to 180c
Place the parsnips, peppers and red onion on a flat baking tray. Drizzle in olive oil, and sprinkle some smoked paprika and a pinch of salt on top. Roast for 35-40 minutes. Tossing half way.
Meanwhile, prep the chickpeas by tossing in 1/2 teaspoon of chilli powder, cinnamon and smoked paprika, 1 tablespoon of maple syrup, drizzle of olive oil, and a pinch of salt. Place on a baking tray and put in the oven with the veg for the last 10-15 minutes.
Divide the rocket, roast veg, and chickpeas into 3 boxes. Mix 2 tbsp balsamic vinegar and 1 tbsp olive oil and drizzle on top of each. Add a tbsp of good4u seeds to each lunchbox.
Ingredients
Directions
Preheat the oven to 180c
Place the parsnips, peppers and red onion on a flat baking tray. Drizzle in olive oil, and sprinkle some smoked paprika and a pinch of salt on top. Roast for 35-40 minutes. Tossing half way.
Meanwhile, prep the chickpeas by tossing in 1/2 teaspoon of chilli powder, cinnamon and smoked paprika, 1 tablespoon of maple syrup, drizzle of olive oil, and a pinch of salt. Place on a baking tray and put in the oven with the veg for the last 10-15 minutes.
Divide the rocket, roast veg, and chickpeas into 3 boxes. Mix 2 tbsp balsamic vinegar and 1 tbsp olive oil and drizzle on top of each. Add a tbsp of good4u seeds to each lunchbox.
