"Turmeric Cumin Spiced Chickpea, Pumpkin Date and Avocado Salad with a lemon Tahini drizzle and a brown rice & quinoa mix. All the good sweet and savoury flavours in a bowl."
Turmeric Cumin Chickpeas With Squash, Date And Avocado
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Recipe Intro From healthyeating_jo
This recipe is featured in our Vegan Weekly Meal Planner here!
Serves 4
For the salad:
2 cups cooked quinoa
1 cup cooked brown rice
2 avocados, diced
3 dates, pitted and chopped
Baked Squash (recipe below
5 oz mixed greens
Crispy Chickpeas (recipe below)
Crispy Chickpeas
Tahini Lemon Sauce (recipe below)
Directions
Divide all ingredients among 4 plates. Drizzle with tahini lemon sauce and serve.
Crispy Chickpeas
Ingredients
1 can chickpeas
1 tbsp olive or coconut oil
1/4 tsp salt
1 tsp turmeric
1 tsp cumin
Directions
Preheat oven to 350˚F. Rinse and drain chickpeas, and place on a clean tea towel rubbing gently to remove the skins.
Place the chickpeas on a lined baking tray and drizzle with olive oil and sprinkle over the spices.
Bake stirring every 10 minutes until your desired crispness.
Baked Squash
Ingredients
1 small acorn squash
1/2 tbsp chopped fresh rosemary
olive oil, as needed
Directions
Preheat oven to 350˚F. Slice pumpkin and place on a lined baking tray and drizzle with olive oil.
Sprinkle with rosemary or herb of choice. Bake for 20-30 minutes, turning once.
Tahini Lemon Sauce:
1/4 cup tahini
1 tbsp lemon juice
drizzle of maple syrup to taste
boiled water
Mix all ingredients together and add boiling water to desired consistency.