Roasted Chickpea and honey glazed butternut salad
83 min Prep
Pre-heat the oven to 200˚C. Using a clean towel dry the chickpeas well.
Chickpeas and dressing
In a small bowl combine the chickpeas and no oil dressing and mix well.
Spread out on a baking sheet in a single layer
Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.
In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chili Sauce and honey. Stir well to coat the butternut.
Spread the butternut on the same baking sheet. Reduce the oven temperature to 180˚C and place the butternut in the oven
Roast for 20-25 minutes until the butternut is tender
Allow the butternut to cool for 10 minutes.
Rocket, butternut and chickpeas
In a serving bowl toss together the rocket, butternut and chickpeas
Top and serve
Top with feta and toasted pumpkin seeds.