Roast Kumara & Chickpea Salad With Almond 'Parmesan' Cheese

Rachel Morrow RACHEL MORROW

Make your own dairy-free 'parmesan cheese'! So simple, and it adds delicious flavor to any salad.

For The Almond Parmesan Cheese...

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

Add all ingredients to blender or food processor and pulse until crumble forms.

For The Salad...

  • 1 cup baby spinach
  • 1 1/2 cups cooked chickpeas (400g tin), drained and rinsed well
  • 1 large kumara (sweet potato), diced into 1/2 inch (1cm) cubes
  • 1/2 cup crumbled feta cheese (omit if vegetarian or vegan)
  • 1 cup packed flat-leaf parsley leaves, roughly chopped

For The Dressing…

  • 1/4 cup raw apple cider vinegar
  • pinch of fine sea salt
  • pinch of black pepper
  • 1 tbsp pure maple syrup
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tbsp dijon mustard

Toss together all salad ingredients, sprinkle with almond parmesan and top with dressing!



Rachel Morrow

BY RACHEL MORROW

Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.