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Roast Kumara and Chickpea Salad with Almond Parmesan and Cider Vinaigrette

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Made with dairy-free almond parmesan cheese, this chickpea salad is packed with flavour and is quick to make. If you are vegetarian or vegan, simply omit the feta.

Almond Parmesan Cheese

½ cup activated almonds
1/2tsp fine sea salt
1/4 tsp garlic powder
¼ cup nutritional yeast

Combine all ingredients in a food processor or blender and pulse until they form a crumble.

Chickpea Salad

11/2 cups cooked chickpeas rinsed and drained
1 large diced and cooked kumara
1 cup baby spinach
1 cup roughly chopped flat leaf parsley
½ cup crumbled feta cheese

Cider Vinaigrette

¼ cup raw apple cider
1/3 cup extra virgin olive oil
1tbps Dijon mustard
1 minced garlic clove

Pinch of black pepper and sea salt to taste

Instructions

Mix together all the salad ingredients and sprinkle with the almond parmesan. Mix together all the dressing ingredients and dress the salad to your taste.

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