Well, this is by far my favourite salad right now. It is super simple and easy to make and can even be easier if the main prep work is done earlier and stored in the refrigerator.
Roasted chickpeas have been my thing for quite some time now. I do not do the tinned chickpeas thing at all. No tins, no preservatives for me. I am a do it from scratch kind of girl, so yes, I will take the time and soak the chickpeas and then boil the chickpeas. Then I like to measure them out, two cups of cooked chickpeas and pre-pack them in sealed containers and freeze them. It works like a dream for the next time they are needed. The hard work is done !
I basically put this recipe together about two weeks ago. I have been obsessed with herb roasted chickpeas for a while. I, of course love roasted butternut, and over quite some time have seen various roasted butternut salad recipes, but nothing excited me. All they confirmed was that a roasted cold butternut salad was durable and edible ! I skimmed though the Tv channels a couple of weeks back and on passing a food channel, saw some woman doing a salad with tinned chickpeas. I never saw the whole program but for me, that was the sign. I had to create my own salad. So for starters, it had to include the crunch, so that was the herb roasted chickpeas, I wanted kale in this salad, as kale just is the bomb! and personally I just can’t get enough of it raw. Roasted herb butternut, was another given. So there I was massaging the kale, added the kale to a serving plate, included some salad leaves for extra texture and colour, tossed in the already roasted charred butternut and scattered a good scattering of herb roasted chickpeas. Then, it was a matter of what next, as at this point the salad looked a bit boring, so then feta cheese was just the next obvious decision, I mean, who does not LOVE feta? and I needed that colour against all the obvious green and charred orange. So, at this point the salad looked great, but I still felt it was missing something, so as a bold statement, reached into my fridge and grabbed some delicious nectarines….Salad done !!!
I really had no clue what this salad would taste like, but….success, happiness and total health…what could be better?
Herb Roasted Chickpeas and Butternut Salad with Nectarines
Total time: 45 minutes – 60 minutes (excluding soaking time for the chickpeas, but including roasting time)
No exact measurements are necessary. You can eye-ball a lot depending on how many people you are serving. Below is just a guide line.
Kale Leaves, chopped and massaged * (1/2 head of Kale)
Mixed Lettuce leaves, chopped (same quantity as chopped kale)
1 x medium-sized Butternut, chopped, roasted with salt, pepper and herbs
2 cups cooked Chickpeas, roasted with salt, pepper and herbs
2 x fresh Nectarines, with the skin on, sliced
1 -2 Plain Feta Cheese, crumbled
For the Roasted Chickpeas: Once chickpeas are cooked, roast with salt and pepper and a good drizzling of extra virgin olive oil. I did mine for about 45 minutes on fan oven at 180 degrees C. I like mine golden and crisp.
When the chickpeas are in the oven, keep checking and tossing, so that they roast evenly. Also, check for the texture and crispness you are wanting. When out of the oven add a healthy and generous amount of dried origanum, or any other herbs you like. If you have fresh herbs, chop, and then nearing the end of the oven time, add the fresh herbs to the oven and toss amongst the chickpeas. Once done, set aside.
For the Roasted Butternut: Add the cut cubes of butternut to a roasting tray, add salt and freshly cracked pepper to the butternut, and drizzle with olive oil. Toss the butternut around to ensure it is well coated. Roast in a preheated oven at 180 degrees Celsius (fan oven) for 30 – 45 minutes (this depends on the size of the diced butternut and how cooked you actually want them. I quite like mine to be slightly charred on the edges for the salad. Once done set aside.
Then, it is just a matter of assembling the salad. Place the chopped kale and lettuce leaves together on the salad plate.
Top with a generous amount of the roasted butternut.
Add a healthy helping of the roasted chickpeas.
Add the sliced pieces of nectarines and top with the crumbled feta cheese.
- I believe Kale needs to be massaged for a few seconds. It helps with the bitterness. To be honest, I have not gone into this theory but just do it anyway.