Chickpea salad with roasted vegetables

Chickpea salad with roasted vegetables

By
From
Zest
Serves
4
Prep
20 mins
Cooking time
25 mins
Photographer
Ian Hofstetter

We used olive oil to roast the vegetables, but if you would like to make a lighter version, you can simply spray the vegetables with oil before baking.

Ingredients

Quantity Ingredient
500g pumpkin, peeled, seeded and cubed
2 zucchini, sliced
1 red capsicum, seeded and sliced
1 tablespoon olive oil
420g canned chickpeas, drained
50g baby spinach leaves
1/4 cup semi-dried tomatoes, roughly chopped
wholemeal pitta bread, to serve (optional)

Dressing

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons tarragon, chopped
1 teaspoon dijon mustard
1 garlic clove, crushed

Method

  1. Preheat the oven to moderate, 180ºC.
  2. Scatter the pumpkin, zucchini and capsicum onto a baking dish and toss with the olive oil so they are evenly coated. Bake for 20–25 minutes until golden and tender.
  3. To make the dressing, combine all the ingredients in a jug and whisk them together well.
  4. Transfer the roasted vegetables to a large serving bowl and add the chickpeas, spinach and tomatoes. Toss with the dressing and serve warm with pitta bread, if you like.

Variation

  • For a slightly lighter salad, replace 1 can of beans with some fluffy couscous. Pour 1 cup of couscous into a large bowl with 1 cup of boiling stock, water or white wine. Stir briefly, then leave to stand until all the liquid has been absorbed. Fluff with a fork to separate grains and toss through the salad.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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