Roast chicken, sweet potato and chickpea salad
CHICKPEAS, lentils and other tinned legumes are an excellent addition for your pantry. They add extra protein and fibre to salads, curries, soups and casseroles, not to mention with the addition of a few extra simple ingredients, wonderfully easy dips. This salad is perfect for a lunch or dinner option and is filling enough to satisfy even the hungriest of appetites. For me a bought or home-made roast chicken in the answer to any quick dinner. I usually pull off all of the meat, wrap it in small potions and freeze it then using it for salads, soups, curries, sandwiches, wraps and just about anything else. Don’t throw away the carcass, pop it into a pot covering it with water and adding in carrots, onions and celery with parsley, pepper corns and a bay leaf, bringing it to a simmer and simmering for 3 hours.
Serves 4 Ingredients
500g cooked shredded chicken 1 x 400g tin of chickpeas, drained and rinsed 1 large sweet potato, peeled and diced into 1/1/2cm cubes Good couple of handfuls of rocket 1 red onion, thinly sliced 2 eshallots, thinly sliced ¼ cup pumpkin seeds For the dressing: Makes 1 ½ cups 2 tbs honey 150ml extra virgin olive oil 3 tbs cider vinegar ½ cup fresh orange juice 1 tsp seeded mustard (optional) Salt and pepper
Preheat the oven to 180°C. Spray or drizzle the diced sweet potato with oil and roast on a tray for 20 minutes. Place the pumpkin seeds on a separate tray and roast for 15 minutes. Wait until the sweet potato and the pumpkin seeds have cooled then toss them with the rest of the ingredients. Combine all the ingredients for the dressing and pour in 3 tablespoons of dressing into the salad, toss again and serve.