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Roasted Chickpea and honey glazed butternut salad

Family Meals
  • Easy Difficulty

  • 1 - 83 min Prep

  • 88
  • 238 kcal


Lets Cook

Pre-heat oven

  1. Pre-heat the oven to 200˚C. Using a clean towel dry the chickpeas well.

Chickpeas and dressing

  1. In a small bowl combine the chickpeas and no oil dressing and mix well.

Spread out

  1. Spread out on a baking sheet in a single layer


  1. Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.

  1. In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chili Sauce and honey. Stir well to coat the butternut.


  1. Spread the butternut on the same baking sheet. Reduce the oven temperature to 180˚C and place the butternut in the oven


  1. Roast for 20-25 minutes until the butternut is tender


  1. Allow the butternut to cool for 10 minutes.

Rocket, butternut and chickpeas

  1. In a serving bowl toss together the rocket, butternut and chickpeas

Top and serve

  1. Top with feta and toasted pumpkin seeds.

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