Vegan spring green salad
Life,  Recipes

TARA’S BUSY KITCHEN GUEST RECIPE: Spring Greens & Roasted Garlic Chickpea Salad

This beautifully fresh, colourful and crisp salad, crammed with flavour and goodness, is brought to you by the brilliant Tara of tarasbusykitchen.com. Tara is a food blogger from Exeter, who shares lots of veggie recipes on her site, and she created this stunning dish just for Rooted. Check out her blog and Instagram for more local inspiration.

Vegan spring green salad

Vegan spring green salad

Vegan spring green salad

Vegan spring green salad

Spring Greens & Roasted Garlic Chickpea Salad with a Lemon and Tahini dressing
Author: 
Recipe type: Salad
 
Ingredients
For the salad
  • 1 bunch of thin asparagus, sliced in half lengthways
  • 1 cup frozen peas, defrosted
  • 6 radishes, thinly sliced
  • 1 large courgette made into ribbons with a vegetable peeler, (no seeds)
  • 1 bag of salad leaves of your choice. (I used Shillingford Organics mixed leaves)
  • ½ pomegranate, deseeded
For the roasted chickpeas
  • 1 can of chickpeas, drained
  • 1½ tbsp olive oil
  • 1 garlic clove, crushed
  • ½ tsp dried oregano
  • Salt and pepper to taste
For the lemon and tahini dressing
  • Juice of one lemon
  • 2 tbsp tahini
  • 1 garlic clove, crushed
  • 1 Pinch of sea salt
  • 1 pinch of sugar
  • 2 tbsp olive oil
  • 2 tbsp water
Instructions
  1. Preheat the oven to 200C and line a baking tray with parchment. Place your drained chickpeas on the tray along with the garlic, oregano and salt and pepper. Drizzle with olive oil and place in the oven to roast for about 30-40 minutes. Remove from oven and allow to cool on the tray completely to maintain crispness.
  2. Meanwhile, make the dressing by whisking all of the ingredients together and set aside.
  3. Place the halved asparagus into a frying pan with a little olive oil, salt and pepper and pan fry for 3-4 minutes until they lose the raw edge but retain their crispness.
  4. On a large platter assemble the lettuce, peas, radishes, courgette ribbons pomegranate and asparagus. Sprinkle the roasted chickpeas all around.
  5. Drizzle the lemon and tahini dressing all over and serve. I like to serve mine with some delicious sourdough bread to mop up all the yummy juices.
Vegan spring green salad