Spiced Chickpea And Olive Salad

To prevent the avocado from turning brown in this fixed idea lunchbox salad, toss gently in a little lemon juice in front adding to the recipe.

The ingredient of Spiced Chickpea And Olive Salad

• 400g butternut pumpkin peeled cut into 2cm pieces roasted
• olive oil cooking spray
• 1 tbsp other virgin olive oil
• 1 2 brown onion halved cut into thin wedges
• 1 garlic cloves crushed
• 1 tsp dome cumin
• 1 tsp sweet paprika
• 400g can chickpeas drained rinsed
• 1 bunch asparagus trimmed
• 1 2 cup sicilian olives
• 80g baby spinach
• 1 4 cup chargrilled red capsicum sliced
• 1 2 avocado chopped
• 1 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil
• crusty bread to help

The Instruction of spiced chickpea and olive salad

• heat oil in a large deep frying pan exceeding medium heat grow onion cook for 5 minutes or until softened amass garlic cumin and paprika cook stirring for 1 minute or until fragrant amass chickpeas and pumpkin cook tossing for 2 minutes set aside
• cut asparagus in half lengthways slice into 4cm lengths place asparagus in a small heatproof bowl cover when boiling water leave to stand for 2 to 3 minutes or until clever green and tender drain refresh knocked out chilly frosty water drain well
• place chickpea and pumpkin mixture in a large bowl add asparagus olives baby spinach chargrilled capsicum and avocado append vinegar and oil in a small bowl drizzle dressing on top of higher than salad toss gently to combine give support to considering crusty bread

Nutritions of Spiced Chickpea And Olive Salad

calories: 660 357 calories
calories: 40 9 grams fat
calories: 7 8 grams saturated fat
calories: 54 grams carbohydrates
calories: n a
calories: n a
calories: 16 2 grams protein
calories: n a
calories: 1248 milligrams sodium
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