Sweet, roasted veg and protein-packed chickpeas layer up into a colourful, hearty jar that’s as satisfying as it is sunshine-ready.
Roast veggie & chickpea jar
Serves 4
Ingredients
1 can (400g) chickpeas, drained and rinsed
2 tsp olive oil
1 tsp each paprika, onion powder and garlic powder
1 tsp cumin seeds
Salt and milled pepper
1 can (410g) butterbeans, drained and rinsed
2 tsp tahini paste
1 lemon, zested and juiced
1–2 Tbsp water (if needed)
400g cooked beetroot, diced
500g cooked pumpkin, diced
2 cups cooked quinoa
2 discs feta, crumbled
125g baby spinach
2–3 Tbsp vinaigrette-style dressing, to serve
Garlic bread, to serve
Method
- Preheat oven to 200°C.
- Scatter chickpeas on a baking tray, drizzle with olive oil, spices and seasoning. Roast for about 10 minutes, tossing halfway through.
- Blitz butterbeans, tahini ,lemon zest and juice to taste using a small food processor or stick blender. If needed, add some water for a looser consistency. Season.
- To assemble, place butterbean hummus in the bottom of the jars, followed by beetroot, pumpkin, quinoa, chickpeas, feta and spinach.
- When serving, tip over the jar into a bowl and mix contents, drizzle with vinaigrette and enjoy with garlic bread.
Tips for layering salads in jars
Dressings, sauces or juicy meats always go into the jar first, layered on the bottom. Then, sturdy veggies (such as carrots, cucumbers and peppers) are layered on top to keep them from getting soggy. Add grains, beans and other proteins in the middle, and finish with soft items and leafy greens to keep everything crisp. Pack tightly and keep the jar upright for the freshest results.
Recipes & styling: Lichelle May
Photographs: Zhann Solomons
Also read: Marinated pepper, chorizo & chickpea salad
