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Home > Recipes > Roast vegie and chickpea salad

Roast vegie and chickpea salad

Image of roast vegetable and chickpea salad in a white bowl shot from the side on a wooden table with accompanying forks.
(2)
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4
Vegetarian
,
Gluten free
,
Dairy free
,
Nut free
Image of roast vegetable and chickpea salad in a white bowl shot from the side on a wooden table with accompanying forks.
  • 2.5 serves of vegetables per 
  • serving
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Ingredients

2 cups vegies cut in 1.5 cm chunks (e.g. carrot, pumpkin, potato, sweet potato)
1 tbsp olive oil
1 400g can no-added salt chickpeas, drained & rinsed
1 orange, juiced
½ small red onion, finely sliced
150g baby spinach
½ bunch flat leaf parsley leaves (optional)

Dressing

50ml olive oil
1 tsp honey
1 tbsp white wine vinegar
½ tsp Dijon mustard*
Cracked pepper to taste

* Gluten free if using a gluten-free mustard

Savvy swaps

You can swap:

Chickpeas
Cannellini beans
Baby spinach
Lettuce
Fresh orange juice
60mL bottled orange juice

Tips

  • With vegies and chickpeas, this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Carrots, pumpkin and sweet potato provide beta carotene. Beta carotene is important for normal vision. 
  • Making your own dressings allows you to control the ingredients to make it as healthy as possible. 

  • This is a good recipe for using up leftover baked vegies. 
  • Store left over onion in an airtight container. 
  • Leftover parsley can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it. 

  • To save money try growing your own herbs, like parsley, in the garden or in pots.   
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to save money. 
  • Stock up on olive oil when it is on special. 

Method

Step 1
Preheat oven to 180oC. Toss vegies in the olive oil and bake for 20 minutes or until cooked. Cool.

Step 2
Add vegetables to a large bowl with the chickpeas and orange juice. Allow to marinate for 10 minutes.

Step 3
Add the red onion, spinach and parsley if using.

Step 4
Make the dressing by combining the olive oil, honey, white wine vinegar, mustard and pepper in a jar with a lid. Shake vigorously.

Step 5
Pour the dressing over the salad and toss gently.

Tips

  • With vegies and chickpeas, this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Carrots, pumpkin and sweet potato provide beta carotene. Beta carotene is important for normal vision. 
  • Making your own dressings allows you to control the ingredients to make it as healthy as possible. 

  • This is a good recipe for using up leftover baked vegies. 
  • Store left over onion in an airtight container. 
  • Leftover parsley can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it. 

  • To save money try growing your own herbs, like parsley, in the garden or in pots.   
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to save money. 
  • Stock up on olive oil when it is on special. 

Rating

3
(2)

Rate this recipe

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