Chickpeas, lentils and other tinned legumes are an excellent addition for your pantry. They add extra protein and fibre to salads, curries, soups and casseroles, not to mention with the addition of a few extra simple ingredients, wonderfully easy dips.
This Chicken Roast potato and chickpea salad is perfect for a lunch or dinner option and is filling enough to satisfy even the hungriest of appetites. For me a bought or home-made roast chicken in the answer to any quick dinner. I usually pull off all of the meat, wrap it in small potions and freeze it then using it for salads, soups, curries, sandwiches, wraps and just about anything else.
Don’t throw away the chicken carcass, pop it into a pot covering it with water and adding in carrots, onions and celery with parsley, pepper corns and a bay leaf, bringing it to a simmer and simmering for 3 hours.
After you have strained the stock you can divide it up into containers and freeze it, making it perfect for your next batch of soup.
500g cooked shredded chicken
1 x 400g tin of chickpeas, drained and rinsed
1 large sweet potato, peeled and diced into 1/1/2cm cubes
Good couple of handfuls of rocket
1 red onion, thinly sliced
2 eshallots, thinly sliced
¼ cup pumpkin seeds
For the dressing
Makes 1 ½ cups
2 tablespoons honey
150ml extra virgin olive oil
3 tablespoons cider vinegar
½ cup fresh orange juice
1 teaspoon seeded mustard ( optional)
Salt and pepper
Preheat the oven to 180c.