Curried chickpea salad

Ingredients

serves 2

• 2 medium sweet potatoes, chopped
• 1 pepper, chopped
• 2 tbsp vegetable oil
• 1 tsp smoked paprika
• 2 courgettes, sliced
• 1 400g can chickpeas, drained and rinsed
• 1 tsp curry powder
• 100g rocket
• 2 tbsp olive oil
• Juice ½ lemon
• ¼ tsp sea salt
• ½ tsp cumin
• ¼ tsp chilli powder
• ¼ tsp garlic powder

Directions

1. Preheat the oven to 180°C. Prepare 2 baking trays.
2. Place the sweet potatoes on a tray. Brush with 1 tbsp oil and smoked paprika. Roast for 20 minutes until softened.
3. Heat a medium frying pan. Add the chickpeas and cook on a medium heat for a few minutes. Sprinkle over the curry powder and mix until coated. Continue to cook for 10 minutes, until slightly crunchy.
4. Heat a large frying pan and drizzle 1 tbsp olive oil. Place the courgette slices in the pan and cook on a medium-high heat. Leave to cook until slightly browned on one side, then flip each slice and cook for another 5 minutes.
5. To make the dressing, whisk together 1 tbsp olive oil, lemon juice, cumin, chilli, garlic and salt.
6. In a large bowl, add the rocket, veggies and chickpeas. Add the dressing, gently toss together and serve.