- Are you looking for a healthy plant-based salad? Jess Mitchell shares the perfect chickpea, coconut bacon, and roasted hemp dukkah salad!
Roasted Hemp Seed Dukkah Chickpeas, Coconut Bacon, and Roast Pumpkin Salad recipe coming at you!
Jess says:I've made this for my full week of lunches using @vassevalley roasted hemp seed dukkah and raw hemp seed oil 😍 Save yourself 10% when you use the discount code "Jess10" ‼
FIRST: Preheat the oven to 180°C (350F) fan forced.
For the chickpeas
• Rinse two tins of chickpeas, and toss in 1 tbsp olive oil and 2 Tbsp of @vassevalley roasted hemp seed dukkah. Spread evenly on a baking tray, and bake for 45 minutes, giving a quick toss halfway through.
For the pumpkin
• Peel a whole butternut pumpkin and remove the seeds. Cut into 2cm cubes, and toss in 1 tbsp of olive oil. Season well with salt & pepper then spread evenly on a baking tray and bake for 45 minutes to one hour (you know how you like it), turning halfway through.
For the coconut bacon
• Pour 1 Cup of coconut flakes into a mixing bowl. Toss with 1/4 tsp Smokey paprika, 1/2 tsp onion powder, 1/2 tsp of salt, and 1/8 tsp black pepper. Mix 2 tsp of liquid smoke with 2 tsp of maple syrup, 1 tsp of soy sauce and coat your coconut flakes. Spread evenly on a baking sheet and bake for 10 minutes, watching carefully and tossing half way. Allow to cool completely.
For the dressing
• zest, then juice 1 whole lemon. Pop into a jar with 2 Tbsp of @vassevalley raw hemp seed oil, salt & pepper, and shake it all up!
Build your salad
Create a base using greens of your choosing (lettuce, spinach, kale, up to you!). Add some salad veggies (sliced red onion, cherry tomatoes, shredded carrot - get creative!). Add your dressing and coat everything (Note: If meal prepping, skip and add the dressing right before you eat!) Finally, top with your chickpeas, pumpkin, Coconut bacon and enjoy!