Ingredients
For the honey roasted chickpeas
1 can chickpeas, drained and dried well
1 tbsp olive oil
1 tbsp honey
2 tsp smoked paprika
½ tsp chilli flakes (adjust to taste)
Salt & pepper
For the salad
2 cups roasted pumpkin, cut into small cubes
1 cup roasted zucchini
Salt & pepper
2 big handfuls rocket
½ cup crumbled feta
For the tahini and silken tofu drizzle
2 tbsp tahini
300g silken tofu
1 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
1–2 tbsp warm water (to loosen)
Pinch of salt
Method
Chickpeas: Pat the chickpeas really dry, then toss with olive oil, honey, paprika, chilli, salt and pepper. Add to a separate tray and roast for 20–25 minutes until crispy and caramelised, giving them a shake halfway through.
Dressing: Add the silken tofu, tahini, lemon juice, olive oil, honey and salt to a blender or small food processor and blend until completely smooth.
Gently warm the dressing in a small saucepan over low heat, stirring continuously so it stays silky and doesn’t split. Add a splash of warm water to loosen to your desired consistency.
To assemble: add rocket to a bowl, top with your roasted zucchini, pumpkin and chickpeas, then scatter over feta and any seeds or nuts. Finish with a generous drizzle of tahini and serve while still warm.
Honestly tastes like something you'd order at a good café but you made it in like 30 minutes! Enjoy! x
