Chickpea and roasted vegetable salad

mainssalad
Chickpea and roasted vegetable salad

Ingredients

serves 8
  • •2 400g can chickpeas, drained and rinsed
  • •1 aubergine, cut into cubes
  • •1 large red onion, sliced
  • •1 red pepper, chopped
  • •250g cherry tomatoes
  • •100g spinach
  • •10 sun-dried tomatoes, chopped
  • •5 tbsp olive oil
  • •Zest and juice of 1 lemon
  • •1 garlic clove, minced
  • •1 tsp smoked paprika
  • •2 tsp honey
  • •½ tsp chilli powder (optional)
  • •Sea salt and black pepper, to taste

Directions

  1. 1. Preheat the oven to 170°C. Place the aubergine, pepper and onion on a roasting tray. Drizzle with olive oil and roast for 25 mins. Remove from the oven and add the cherry tomatoes, then return to cook for another 10-15 mins.
  2. 2. To make the dressing, mix the sundried tomatoes, olive oil, lemon, garlic, smoked paprika, honey and chilli together in a bowl, and set aside.
  3. 3. Transfer the roasted vegetables into a large serving dish. Add the chickpeas, spinach and sun-dried tomato dressing. Toss to combine until well coated. Season to taste.
Baker Beanie Author

■ every day is treat day ■