After my strict week of blogging and healthy eating when setting myself The Roasting Tin challenge I must admit I have been rather lazy in the kitchen since. I am due a big weekly shop today also, so last night I quickly popped to Sainsburys to see if they had any discount fish or meat that I could save some pennies on. Sadly they didn’t, but I came out with a few salad bits and a can of chickpeas.
I had eaten quite a big lunch at uni yesterday so I fancied something light, but not boring, so I looked through Instagram for some inspiration. I saw a beautiful salad bowl with chickpeas, avocado, sweet potato and a host of other vibrant ingredients and decided I would put my own little twist on this.
My Ingredients were:
- 1 Can chickpeas
- 1 Sweet potato
- Romaine lettuce
- Spring onion
- Feta cheese
- Ground cumin
- Ground turmeric
- Ground coriander
- Smoked paprika
After preheating my oven to 180 degrees, my first step was to tackle the chickpeas… This is only my second time using this ingredient, but once again I was really impressed with the outcome, and the can only cost 40p from Sainsburys, making it great value too!
Vaguely following an online recipe, I started by draining and rinsing the peas from the can. It was stressed that they needed to be rinsed thoroughly, and dried completely to ensure they crisped up in the oven. This part of the meal prep took a while, as I used a tea towel to lightly press the chickpeas to soak up all the moisture. This does sound fiddly, and I am unsure if it was completely necessary, but the end result was great.
Once this step was complete I poured my dried chickpeas into a roasting tin and drizzled with vegetable oil. Following this I began to add my spices which gave my chickpeas an amazing depth of flavour as well as a beautiful orange colouring. I did this bit by eye, sprinkling over the turmeric, coriander, paprika and cumin. After giving all of the ingredients a mix, ensuring the spices were evenly coating the chickpeas, it was time to put them in the oven and move onto the next stage.
In a separate tin I began to prep the sweet potato, which joined the chickpeas in the oven after 15 minutes. I roughly cubed the potato, leaving the skin on, and drizzled it with oil and added a generous sprinkle of salt and pepper. As a last minute addition I also put 2 cloves of garlic among my potatoes, to give my salad even more flavour.
After an overall cooking time of 45 minutes my kitchen was full of Indian flavours and my salad was ready to assemble. To my HUGE disappointment, my ‘Ripe and Ready’ avocados from Sainsbury’s were neither ripe, nor ready, so I had to make my salad without. Despite this setback I started by filling my bowl with a base of romaine, and added each other ingredient in turn.
I sliced 1 spring onion to scatter on top, along with a healthy helping of feta cheese. The tanginess from the feta cheese really works well with the sweet potato, and the soft beetroot balances out the crunch from my chickpeas. There were a lot of textures in this dish which I really liked.
To finish it off I added a big dollop of creme freche which added a creamy element too.
For a relatively quick salad after a long day this was great. I didn’t need the whole tin of chickpeas so I have leftovers too, which I LOVE, making my cooking today even easier!! The salad items were relatively low cost, however they would have been cheaper in Aldi, but the ingredients were all fresh and great quality so I musn’t complain!
So that is my Indian twist on a relatively boring summer salad!