Warm Griddled Vegetable Salad with Chickpeas and Spiced Pumpkin Seeds

What a week!  In fact I should say what a few weeks.  A lost camera lead, general technology meltdown, a virus and a lost recipe notepad….wowzers.  Thank goodness today’s recipe is straight forward in both the ingredients and method.  Such a chirpy little salad with its bold hits of flavour made me yearn for the summer months and all that is mediterranean and beach-side….soon Nicola (I console myself) very very soon.  Until I can hit a costa something or find me a nice little casa to languish in the summer sun, I hope this recipe will add a little sunshine to your day.

Enjoy!

 

Ingredients serves 2 for a hearty lunch or 4 as a side dish.

For the Chickpeas

2 400g cans of organic chickpeas

2-3 cloves of garlic minced

sea salt and pepper to season

glug of extra virgin olive oil

 

Method

Heat a large heavy based pan, add a glug of olive oil and throw in the minced garlic.  Stir round a few times and add the chickpeas and season generously with salt and pepper.  Continue to cook on a gentle flame for a bout 5-6 minutes to allow the garlic flavour to penetrate.

 

For the Spiced Pumpkin Seeds

4 handfuls of pumpkin seeds soaked in water for a few hours then drained

1/2 tspn garlic powder

1/2 tspn barbecue spice mix

pinch or 2 of sea salt

 

Method

In a bowl combine the damp pumpkin seeds with the spices and season with a little sea salt.  It is useful that the seeds are still damp as this helps all the seasoning coat and stick to the seeds.

Put the seeds onto a baking tray and cook in a preheated oven at a bout 180C for 15-20 minutes until they start to pop and are nice and crispy then remove from oven and set aside.

 

For the Warm Griddled Vegetable Salad

2 de-seeded Romano red peppers

1 bulb of fennel

1 courgette

1 small onion peeled

1 bag of lambs lettuce

1 avocado peeled and diced

sea salt and black pepper

juice of 1/2 a lemon and extra virgin olive oil for serving

Method

Cut the red pepper in half and cut each half into 3 -4 pieces.  Slice the fennel, courgette and onion into approximately 1cm wide pieces.  Heat a griddle pan and cook the vegetables  for a few minutes on both sides.

In a large salad bowl put the lambs lettuce, avocado and add to this the chickpeas and mix through. Gently toss in the warm griddled vegetables, top with the spiced pumpkin seeds and drizzle the whole lot with some extra virgin olive oil, a few squeezes of lemon juice and season generously with sea salt and black pepper.

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