Crispy roast chickpea and broccoli fattoush

  

20 Min Prep    /    35 Min Cook    /    4 Serving

Ingredients : 

1 tsp ground cumin

1 tbsp extra virgin olive oil

3 tsp pure maple syrup

400g can no-added-salt chickpeas, rinsed, drained

300g broccoli, cut into florets

1 tbsp tahini

1 tbsp fresh lemon juice

2 x 42g Simson’s Pantry Low Carb Super Grains wraps

250g cherry tomatoes, halved

1 large Lebanese cucumber, halved, coarsely chopped

1⁄2 cup fresh mint leaves, coarsely chopped

⁄2 cup fresh continental parsley leaves, coarsely chopped

40g feta, crumbled

Method Steps : 

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.

Combine the cumin, 2 tsp oil and 2 tsp maple syrup in a large bowl. Add the chickpeas and toss until combined. Spread the chickpeas over 1 prepared tray. Roast, stirring occasionally, for 25 minutes or until golden and crisp.

Meanwhile, cook the broccoli in a steamer basket over a saucepan of boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Coarsely chop. Whisk together tahini, juice and remaining syrup and oil in a small bowl. Add 2-3 tsp water until a dressing-like consistency.

Cut the wraps into wedges. Place on remaining prepared tray. Lightly spray with oil. Bake for 8 minutes or until golden. Set aside to cool.

Combine the broccoli, tomato, cucumber, mint and parsley in a large bowl. Season. Toss through wrap wedges and feta. Spoon onto a large serving platter. Top with the chickpeas and tahini dressing. Serve immediately.

Recette de cuisine