Chunky Chickpea Salad Recipe

Roasted butternut, broccoli and chickpeas and spices with a tangy citrus dressing



Prep Time

10 minutes

Cooking Time

45 minutes



Recipe Ingredients

  • 1 bag (500g) SPAR Freshline butternut
  • 2 red onions, peeled and sliced into wedges
  • ¼ cup (60ml) SPAR olive oil
  • 2 Tbsp of your favourite spice mix, such as a moroccan spice
  • 1 tsp (5ml) paprika
  • 1 tsp (5ml) chilli flakes
  • Salt and pepper
  • 1 cans (400g) SPAR chickpeas, drained
  • 1 bag (230g) SPAR Freshline long stem broccoli, blanched


  • ½ cup (125ml) freshly squeezed orange juice
  • 1 Tbsp (15ml) SPAR honey
  • 1 Tbsp (15ml) sesame oil
  • 1 Tsp (5ml) SPAR dijon mustard
  • 1 Tbsp (15ml) fresh lemon juice
  • ¼ cup (60ml) SPAR olive oil
  • Salt and pepper to taste


  • 3 Tbsp (45ml) toasted mixed seeds
  • Handful SPAR Freshline basil for serving

Recipe Method

  1. Preheat oven to 200°C
  2. Toss butternut and onions with olive oil, spices, salt and pepper. Spread on a baking tray, bake for 30 minutes. Add the chickpeas and roast for another 10-15 minutes.
  3. Toss the broccoli in 1 Tbsp olive oil, heat a griddle pan or braai to smoking hot and grill for 5 minutes on a side or until nicely charred.
  4. For the dressing, blend all the ingredients together well and season.
  5. To serve, toss everything and dress with salad dressing.
  6. Sprinkle mixed seeds and add a handful of fresh basil over the top.

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