Roast butternut & chickpea salad

This roast butternut & chickpea salad with quinoa & spinach is hearty but still vibrant with cucumbers and tomatoes. A zingy tomato and basil vinaigrette dressing brightens it up even further. Packed with plant protein from quinoa and chickpeas, this vegan salad can be enjoyed on its own or served alongside any meat or fish.

Ingredients
Salad:
1 x 400gm tin chickpeas drained, rinsed, and dried
1 small butternut peeled and cut into small cubes (about 3 cups)
2 Tbsp olive oil
Seasoning salt of choice such as Greek seasoning salt
1 – 1 ½ cups cooked red or white quinoa
½ red onion finely chopped
3 Tbsp red wine vinegar
70 gms baby spinach roughly chopped (aprox 2 cups)
130 gms Persian of Mediterranean cucumbers chopped
1 heaped cup baby tomatoes sliced or quartered
1 small handful flatleaf parsley chopped
1 – 2 wheels of feta cheese optional

Tomato and basil vinaigrette dressing:
80 ml 1/3 cup extra virgin olive oil
3 Tbs red wine vinegar
1 Tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic
7 fresh basil leaves or fresh oregano
2 tsp honey
5 baby tomatoes
Salt & pepper to taste

Instructions

Preheat the Air Fryer to 180C/350F and set the timer for 15 minutes. Toss the butternut in a tablespoon of olive oil and sprinkle with Greek seasoned salt or salt and a pinch or oregano. Tip the butternut into the air fryer basket and roast.

Repeat with the chickpeas. Toss the drained and dried chickpeas in 1 tablespoon olive oi and season with Greek seasoning or salt and a pinch or oregano. Roast for 10 minutes at 180C/350F.
Set the cooked vegetables aside to cool.

While the vegetables are cooking, place the red onion into a medium salad bowl and cover with 3 tablespoons red wine vinegar and a generous sprinkle of sea salt flakes. Allow this to soak for about 20 – 30 minutes while you are making everything else.

Make the vinaigrette by combining all the ingredients into a small food processor and whiz until its emulsified and smooth.

When you want to make the salad, drain the red wine vinegar off the onion.
Add the spinach, cooked quinoa, cucumber, tomatoes, chopped parsley, roasted butternut and pour over the dressing. Don’t use all of it as there is a little too much for this recipe, but add as much as you would like, and season to taste.

Toss the salad allowing al the flavours to integrate. This can be made in advance and chilled in the fridge.

When you are ready to serve, top with salad with the crunchy roasted chickpeas and feta if you are using.