Roasted vegetable, chickpea and sun-dried tomato salad

Roasted vegetable, chickpea and sun-dried tomato salad

Ingredients

serves 2
  • •1 tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •80g spinach
  • •4 sun-dried tomatoes, chopped
  • •Small handful parsley, chopped
  • •4 tbsp pumpkin seeds, toasted

  • Any 2–4 veggies:

  • •½ aubergine, cubed
  • •½ red pepper, chopped
  • •½ red onion, quartered
  • •150g cherry tomatoes
  • •1 small courgette, chopped
  • •¼ small cauliflower, chopped into florets

  • Dressing

  • •1 tbsp olive oil
  • •Juice of ½ lemon
  • •1 tsp lemon zest
  • •¼ tsp garlic powder
  • •½ tsp smoked paprika
  • •¼ tsp sea salt, to taste
  • •Pinch chilli flakes, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray. Add the veggies, coat with the olive oil and roast for 15 minutes. Add the cherry tomatoes and chickpeas to the tray, and roast for another 10–15 minutes, until the veggies are softened and starting to brown.
  2. 2. Whisk together all the dressing ingredients in a small jug.
  3. 3. In a large bowl, add the spinach, sun-dried tomatoes, parsley, roasted veggies and chickpeas. Pour over the dressing and toss until well coated. Serve topped with toasted pumpkin seeds.
Baker Beanie Author

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