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Published July 6th 2020
Take out the chicken for a vegan alternative
Are you looking for something different to have for dinner tonight? This recipe is a "throw it together" kind of meal - you can use any roast vegetables that you have in your fridge or pantry, then add the BBQ chicken, spicy chickpeas and tahini dressing and you have dinner on the table! This recipe is also handy if you are making dinner for a mix of meat-eaters and vegans, as you can omit the BBQ chicken and the meal is completely vegan.
Use this delicious recipe as a base and then get creative in the kitchen this weekend!
1/2 a BBQ chicken, pulled apart (omit for a vegan meal)
Roast Vegetable Tray: A selection of your favourite roast vegetables/ what you have at hand. For this recipe, I used: 2 sweet potatoes (cut into 3cm chunks), 1 red onion (sliced into wedges), 1 bundle of broccolini (chopped into thirds), 2 handfuls of kale.
Spicy Chickpeas: 420g can of chickpeas (drained, rinsed, dried on paper towel), 1 teaspoon cumin, 1/2 teaspoon chilli powder, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/8 teaspoon ground pepper.
Tahini Dressing: 1/2 cup Hulled Tahini, 2 Tablespoons maple syrup, 2 Tablespoons lemon juice, 4 Tablespoons boiling hot water.
This recipe serves 2, plus a small amount of leftovers
1/ Preheat the oven to 200 degrees and line a baking tray with baking paper.
2/ Chop up the vegetables you have on hand and place in a bowl. Drizzle with olive oil to coat and then lay on tray. Consider the cooking times for each vegetable, or bake the whole tray for 30 minutes.
For this recipe, I drizzled the sweet potato and red onion in olive oil then baked them for 10 minutes first. I then lay the broccolini on the tray, gave it a spray of olive oil and cooked everything for a further 10 minutes. Lastly, I lay the kale on the tray and sprayed it with olive oil, then cooked everything for a final 5 minutes.
Fill up a baking tray with your favourite roast veg!
3/ In a bowl, combine the patted-dry chickpeas with the cumin, chilli powder, coriander, turmeric and pepper. Stir to coat. Add to a medium-hot fry pan with a tablespoon of olive oil and stir for 10 minutes, until browned and cooked.
4/ Combine the tahini, maple syrup, lemon and boiling hot water from the kettle and stir. Add more hot water until you are happy with the consistency to be used as a thick dressing.
5/ Place the desired amount of roast vegetables in the bottom of two bowls, followed by the chickpeas, BBQ chicken and a drizzle of the Tahini Dressing. Save any leftovers in an airtight container in the fridge, to microwave the next day as leftovers.
This recipe doesn't add any salt, however, you can add it to the roast vegetable tray and spicy chickpeas if you prefer, to taste. Although it looks like there are a few steps to this recipe, once you make it once, it is easy to make time and time again.
You can make it for lunch, dinner or just because! Enjoy!