Roast chicken, sweet potato and chick­pea salad

Isis Town and Country - - Life Easy Eating -

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.

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