Crispy Roast Chickpea Salad + Blender-Free Hemp Pesto

Serves: 4



1⁄2 butternut pumpkin, sliced

4 small beetroots, cut into quarters

4 squashes, slice in half

1 head of broccoli, florets and stems chopped

2 cans chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

Sea salt and black pepper


Blender-Free Hemp Pesto

1 bunch parsley, chopped as finely as possible

2 lemons, juiced

1⁄3 cup Soul Seed Hemp Seed Oil

1⁄2 cup Soul Seed Hemp Seeds

Sea salt and black pepper



1. Preheat the oven to 200C and place the pumpkin, beetroot and squash on a large baking tray. Sprinkle with salt and pepper and drizzle with olive oil, ensuring all the veggies are coated in olive oil. Place in the oven for 20 minutes. Then remove from the oven, scatter over broccoli and chickpeas and an extra drizzle of olive oil. Place back into the oven for a further 20 minutes until the veggies are golden and cooked through.

2. Meanwhile prepare the pesto by combining all ingredients in a small bowl.

3. To serve, scoop the veggie and chickpea mixture into bowls and drizzle with pesto. Scatter with extra hemp seeds if desired.


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